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:

1. Prepare the Broth:

   • In a large pot, combine water and kombu. Bring to a gentle simmer and remove the kombu just before boiling.

2. 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.

3. Prepare the Soup Base:

   • Stir in the miso paste, soy sauce, sake, and mirin. Mix until the miso paste is fully dissolved.

4. Add Vegetables and Tofu:

   • Add the cubed tofu, mushrooms, and spinach or wakame if using. Simmer for an additional 5 minutes.

5. 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.