Serves 1


  • Turnip, 1 (100 grams, cut into 6 pieces from top)
  • Shimeji Mushrooms, 30 grams
  • Raw Salmon, 1 piece (100 grams)
  • Salt, amount as desired
  • Pepper, amount as desired
  • Water, 150ml
  • Onion, 30 grams (cut to thin slices)
  • Parsley, amount desired (chopped)
  • Cream Stew Roux, 25 grams
  • Milk, 50ml



  1. Put turnip and Shimeji mushrooms in a Thermos® Food Jar. Pour hot boiling water (separate amount) and preheat for at least 5 minutes without covering the lid.
  2. Cut salmon into 4 pieces (large bite size) and sprinkle salt and pepper to taste on both sides.
  3. Put water and onions on a small frying pan and bring to a boil. Add salmon, fry to cook. Turn off heat and add cream stew to pan to melt.
  4. Reheat pan with all contents over medium heat, when it thickens, add milk and mix, and warm over heat.
  5. Back to contents made in Step 1, drain hot water, add in all contents made in Step 4, add parsley and cover lid. Keep warm for at least 3 hours before serving.



  • This recipe is based on using a 0.5L Thermos® Food Jar JBM-502. You may adjust the ingredients quantity based on the capacity of the Thermos® Food Jar.
  • This soup may be consumed on its own, or served with steam rice.



  • Easily made using commercially available cream stew, this is a healthy lunch take-out or picnic option.
  • Please consume the stew within 6 hours after keeping warm.


Photo and recipe courtesy of Thermos Japan.