Salmon Head Soup
Posted by : Brittney Dieter /
A soup with a creepy name! Although this soup is made from whole fish heads- the finished product contains no bones or eye balls! Just delicious and tender salmon meat! Waste not one piece and celebrate tradition with scrumptious and nutrient-packed Salmon Head soup!!
Prep time: 30 minutes. Cook Time: 40 minutes
- 3 Salmon heads
- 1 small onion, chopped, about 1 cup
- 2-inch piece of dried kombu seaweed
- 1/4 cup mirin (sweet wine)
- 1 pkg Asian noodles (somen, udon or rice noodles)
- 1 tablespoon soy sauce
- 3 tablespoons white miso paste
- Chives and sliced chiles for garnish
- Wash the salmon heads well to remove any blood or gills. Cover the heads with water in a large pot or Dutch oven. Add onion, kombu and ginger and bring to a bare simmer. Do not let boil. Simmer gently for 20 to 30 minutes.
- Strain the broth and save the heads. Pick out all the meat from the heads, especially the cheek meat. Reserve in a bowl.
- Return the broth to a clean pot and add the mirin. Heat, but do not let boil. Add the soy sauce. If the broth still needs salt, add salt — not more soy sauce, as that will make the broth too dark.
- Bring another pot of salted water to a boil: This is for the noodles. Cook the noodles according to the directions on the package.
- Ladle out some broth into soup bowls. Add a heaping teaspoon of miso (or more) to each bowl and stir to combine. Portion out the noodles to each bowl. Add the salmon meat on top of the noodles. Each person should get at least one cheek. Cover with more broth, garnish with chives and sliced chiles- serve at once.