Japanese Cream Stew Salmon

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100g Salmon (diced)
40g Broccoli
40g Carrot (cut into 2cm dices)
40g Potato (cut into 2cm dices)
1 sachet Japanese Creamy Vegetable Stew Sauce (or can be replaced with chowder/corn thick soup powder)

In a 500ml Thermos Food jar, add in boiling water, potato and carrot, leave it to preheat 10 minutes. Repeat the step. Remove water.
Add a cup of water to dissolved soup powder in a pot, bring to boil, pour into food jar, add in salmon and broccoli, close the lid, turn food jar upside down for a few times to mix well.
Allow heat insulating cooking for 30 minutes.