Salmon Head Miso Soup Cover the heads with water in a large pot or dutch oven. Add the onion, kombu and ginger and bring to a bare simmer. Tonight made miso soup with the broth, wakame seaweed, green onions, a chopped mustard green leaf, some of the salmon meat, a couple of diced small shishito peppers and for a totally unique touch, a tablespoon of peanuts and a piece of bacon chopped up and crisped in the microwave.

Bahan Membuat Salmon Head Miso Soup

  1. It's 1 pack of udon (bs ganti ramen/1 bh kepala ikan salmon).
  2. You need Secukupnya of garam dan air lemon untuk marinasi ikan selama 15 min.
  3. It's 600-800 ml of air.
  4. You need 2 siung of bawang putih.
  5. It's 1 buah of bawang bombay ukuran kecil.
  6. It's 1 sdm of korean soybean paste (tauco korea).
  7. It's 1 sdm of gochugaru / korean chili flakes.
  8. You need 1 buah of cabe merah/hijau, iris.
  9. It's 1 buah of tofu (bs ganti tahu putih), potong2 sesuai selera.
  10. You need secukupnya of garam, dan gula pasir, to taste.
  11. It's Secukupnya of irisan daun bawang.

Langkah Memasak Salmon Head Miso Soup

  1. Didihkan air, lalu ambil 1 sdm tauco korea dan taruh di saringan, sambil di aduk2 di air, sisa tauco yg tidak dapat larut, bisa di buang saja. Didihkan..
  2. Masukkan tofu, udon dan semua bahan bumbu lainnya, koreksi rasa hingga enak..
  3. Sajikan dengan taburan daun bawang..

Cover the heads with water in a large pot or Dutch oven. Add the onion, kombu and ginger and bring to a bare simmer. The procedure for this fish head soup is enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like. Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream. The taste of the stock is fishy without being too overwhelming, especially since it's enriched.

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