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Salmon Head Miso Soup

Salmon Fish Head

Salmon Head Miso Soup

Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot - quick and easy!

Serves: 3-4

Prep Time: 10 mins

Cook Time: 25 mins


  • 1 litre water
  • 1/2 tbsp dashi powder
  • 1 tbsp miso paste to taste
  • 150 grams daikon (white radish) peeled and cut to bite-sized chunks
  • 1/2 carrot peeled and cut to bite-sized chunks
  • 2 salmon fish head halves cleaned; rubbed with some salt for 5 minutes before rinsing off
  • 100 grams enoki mushroom ends trimmed
  • 50 grams tofu cubed
  • a small handful of Korean dangmyeon (sweet potato noodles) or Japanese harusame optional
  • 2 tbsp dried wakame (Japanese seaweed)
  • 1 tbsp chopped spring onions (scallions)
  • 1 tbsp sake optional


  1. In a pot, bring water and dashi powder to boil. Transfer 1 -2 ladles of hot stock to a small bowl and stir to dissolve miso paste completely.
  2. Reduce heat, add daikon and carrots. Simmer for about 10-15 minutes until softened.
  3. Add salmon head and simmer for another 5 minutes, or until the fish head is cooked.
  4. Add mushrooms, tofu, dangmyeon and wakame. Simmer for a short few minutes until the wakame is reconstituted.
  5. Return the miso mixture prepared in step 1 back to the pot, while the soup is still hot. Stir evenly. Add sake and let the alcohol evaporate after a few seconds. Garnish with chopped spring onions.

Noob Cook Tips:

  1. Create a more sumptuous miso soup with the addition of other ingredients such as Japanese mushrooms, napa cabbage and/or ito konnyaku.
  2. Different brands of miso have varying saltiness, so adjust to taste accordingly.

Leave a Comment

10 Responses to “Salmon Head Miso Soup”

  1. tigerfish — May 16, 2013 @ 5:48 am

    My kind of meal! The soup must be so tasty! So comforting too.


  2. tigerfish — May 16, 2013 @ 5:49 am

    I added miso to pork soup recently and so loving it too!


  3. Little Corner of Mine — May 16, 2013 @ 11:37 pm

    Yummy, packed full of ingredients! Love miso soup, just had it yesterday.


  4. masterofboots — May 17, 2013 @ 2:53 pm

    I have a salmon fish head in my freezer right now. This is a great idea! Usually I just roast it in oven


  5. Rachel — May 17, 2013 @ 11:20 pm

    I’ve been looking for comforting, non-spicy soups to make because here in Melbourne it’s getting very cold. This is perfect!


  6. Irina @ wandercrush — May 23, 2013 @ 9:42 pm

    This looks amazing! I love salmon and miso, but I’ve never really combined the two flavours before. Thanks for sharing this :)


  7. Baking Scientist — June 1, 2013 @ 5:43 pm

    Looks so good!! Wonder if i can use salmon fillet? I am not sure if my kid knows how to eat fish head :p


    • wiffy replied: — June 3rd, 2013 @ 12:23 am

      yes definitely! If you can get your hands on salmon belly, even better :)


  8. Co — July 7, 2013 @ 8:13 pm

    Just cooked this. Absolutely yummy! My first time cooking fish head. Thanks soooo much for a simple and hearty dish!


  9. Steph — January 19, 2016 @ 9:40 pm

    Thank you for the recipe. I made it for dinner tonight, my husband and I really loved it!