Salmon Head Miso Soup

Salmon Head Miso Soup

Ingredients:

• 500g fresh frozen salmon head, thawed and cleaned
• 6 cups water, 1 piece kombu (dried kelp)
• 3 tablespoons miso paste, 1 tablespoon soy sauce, 1 tablespoon sake, 1 tablespoon mirin
• 1 cup tofu cubed, 1 cup mushrooms sliced, 2 green onions chopped
• Fresh spinach or wakame seaweed (optional)

Instructions:

1. Simmer water with kombu; remove kombu before boiling. Add salmon head, simmer 15-20 minutes. Remove head and set aside.
2. Stir in miso paste, soy sauce, sake, and mirin until fully dissolved.
3. Add tofu, mushrooms, and spinach/wakame. Simmer 5 more minutes.
4. Garnish with green onions and serve hot.