Seafood Recipes

Salmon Head Miso Soup with Ginger &Noodles

Salmon head simmered with kombu and ginger into a miso broth with udon noodles, tofu, shiitake mushrooms and wakame.

Salmon Head Miso Soup with Ginger & Noodles
4 People
Serves
15 Mins
Prep Time
35 Mins
Cook Time
Easy
Difficulty
Japanese
Cuisine
The Recipe

About This SeafoodDish

Create a comforting Salmon Head Miso Soup with Ginger & Noodles using fresh salmon heads from Pearl Seafoods, delivered across Sydney. This warming Japanese-inspired soup combines tender salmon with savoury miso broth, fresh ginger, noodles, tofu, mushrooms and greens for a rich and satisfying meal. Simple to prepare and packed with flavour, it makes a delicious lunch or dinner for the whole family. Finish with fresh spring onions for extra colour and freshness. Order fresh salmon heads online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 1 fresh salmon head, cleaned and halved
  2. 1.5 litres water
  3. 10 g kombu
  4. 30 g fresh ginger, thinly sliced
  5. 2 spring onions, roughly chopped
  6. 2 tablespoons soy sauce
  7. 1 tablespoon mirin
  8. 4 tablespoons white miso paste
  9. 200 g udon noodles
  10. 150 g firm tofu, cut into cubes
  11. 100 g shiitake mushrooms, sliced
  12. 1 tablespoon dried wakame
  13. 2 spring onions, finely sliced
  14. Fresh ginger, finely grated, optional
  15. Soy sauce, to taste, optional

Method

  1. Rinse the salmon head under cold water and pat dry. Place it in a large saucepan with the water, kombu, sliced ginger and roughly chopped spring onions.
  2. Bring slowly to a gentle simmer over medium heat. Remove the kombu just before the water reaches a boil. Reduce the heat and gently simmer the salmon head for 20 minutes, skimming away any foam that rises to the surface.
  3. Add the soy sauce and mirin to the broth. Stir in the shiitake mushrooms and cook for 5 minutes, or until tender.
  4. Add the udon noodles, tofu and wakame. Simmer gently for another 3 to 5 minutes, until the noodles are heated through and the tofu is hot.
  5. Place the miso paste in a small bowl and add a ladleful of hot broth. Stir until smooth, then return the mixture to the saucepan. Keep the soup over low heat and do not allow it to boil after adding the miso.
  6. Divide the noodles, tofu, mushrooms and salmon between serving bowls and ladle over the hot miso broth. Finish with finely sliced spring onions and a little freshly grated ginger if desired. Serve immediately.
From Our Kitchen

Chef's Tip

Salmon head miso soup is all about building a clean, savoury broth while making the most of the tender meat around the cheeks and collar. Keep the salmon at a gentle simmer rather than a hard boil to maintain a delicate broth and tender texture. Always dissolve the miso separately in a little hot broth before adding it to the soup, and avoid boiling once the miso is added. Fresh ginger brings warmth and balance, while spring onions add a fresh finish to this comforting Japanese-inspired dish.

FEATURED

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Two whole salmon fish heads on crushed ice with lemon slices, parsley, and coarse salt, photographed from above on a dark stone surface. A circular 'Harvest Fresh Premium Quality' logo appears in the top right.

Fresh Atlantic Salmon Heads

1 kg

Fresh Atlantic salmon heads, packed with rich flavour and tender...

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NUTRITION

NutritionPerServing

  • Calories 310 kcal
  • Total Fat 13.0 g
  • Total Carbohydrate 23.0 g
  • Protein 23.0 g
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