Salmon Fish Head Soup.


Adapted from here.

1. Fish heads (x2) + Kombu (est 5 x 2″) + Ginger (3″ sliced) in a pot. Fill water just enough to cover the ingredients and bring to a slight boil. Simmer for at least an hour.

2. Strain the broth. Remove the fish heads, separate the fish meat and set it aside.


3. Add 1/4 cup of mirin, 1 tsp of salt and 3 tbs of miso to the broth. Heat up the soup. Add tofu (optional).


4. In a separate pot, boil the noodles (somen/udon/mee suan/your preference) in water with a pinch of salt.

5. Portion the noodles, add the fish meat, pour some of the broth over it and ta-dah! Feel free to add seaweed seasoning over it.


Easy to make and a really healthy choice!


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