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.

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