Salmon Head Miso Soup
Ingredients:
- 500g fresh frozen salmon head, thawed and cleaned
- 6 cups water
- 3 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon sake (optional)
- 1 tablespoon mirin
- 1 piece kombu (dried kelp)
- 1 cup tofu, cubed
- 2 green onions, chopped
- 1 cup mushrooms, sliced (shiitake or enoki)
- Fresh spinach or wakame seaweed (optional)
Instructions:
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Prepare the Broth:
- In a large pot, combine water and kombu. Bring to a gentle simmer and remove the kombu just before boiling.
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Cook the Salmon Head:
- Add the cleaned salmon head to the pot and simmer for 15-20 minutes until cooked through. Remove the head and set aside.
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Prepare the Soup Base:
- Stir in the miso paste, soy sauce, sake, and mirin. Mix until the miso paste is fully dissolved.
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Add Vegetables and Tofu:
- Add the cubed tofu, mushrooms, and spinach or wakame if using. Simmer for an additional 5 minutes.
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Serve:
- Garnish with chopped green onions and serve hot.
Nutritional Information (per serving):
- Calories: Approximately 200
- Protein: 18g
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
Enjoy your hearty and nutritious salmon head miso soup! For more details and to purchase the salmon head, visit Pan Ocean Singapore.