Salmon Head Miso Soup
Recently, I saw an irresistible deal for salmon fish head at $2 per piece. I grabbed two and knew exactly what I want to cook with it – a simple, quick, healthy and satisfying weekday night dinner.
I like that it has a bit of everything (fish, vegetables, tofu and glass noodles) to make it a complete and deliciously balanced meal. If you don’t like fish head, you may substitute with salmon fillet, but personally I find that the fish head and bones gave the broth an extra
umami richness and sweetness.
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!
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
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.
Reduce heat, add daikon and carrots. Simmer for about 10-15 minutes until softened.
Add salmon head and simmer for another 5 minutes, or until the fish head is cooked.
Add mushrooms, tofu, dangmyeon and wakame. Simmer for a short few minutes until the wakame is reconstituted.
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:
Create a more sumptuous miso soup with the addition of other ingredients such as Japanese mushrooms, napa cabbage and/or ito konnyaku.
Different brands of miso have varying saltiness, so adjust to taste accordingly.