Miso Salmon Head Soup - a mother's warmth in a pot

tell someone you love them by cooking them a bowl of this <3

Soups always have their way of inducing a feeling of comfort and nostalgia. this particular soup recipe was shared to me by a close chef friend and former flatmate, Evelyn, whom I spent my culinary school days with. this miso salmon head soup was something often prepared by her mother, before she was diagnosed with Alzheimer’s disease, causing her to forget certain tasks such as cooking.

(Evelyn’s mum)

Despite the simplicity of this dish, I was amazed at how beautifully well the flavours of the ingredients for this meld together - the salty and umami miso with the rich and fatty salmon head, all balanced with tartness from the tomatoes.

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@nomies.coaunty might’ve forgotten many things but she’ll never forget to hold her daughter’s hand 👵🏼👩🏻🫂 link in bio for the recipe! 🐟 . rmember to show love to your loved ones as we commemorate World Alzheimer’s Day 💕 #sg #sgfood #sgfoodie #foodie #foodies #sgfoodtrend #fyp #asianfood #foodtok #alzheimer #alzheimersawareness

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Miso Salmon Head Soup

1 large salmon head (halved), including collar
3 tbsp white / red miso paste
1 fish stock cube
40g ginger, sliced
5 cloves garlic, thinly sliced
1 large carrot, cubed
2 medium tomatoes, quartered
125g shimeji mushroom
300g Chinese / silken tofu
2 sprigs spring onion, sliced (separate the green and white parts)
2 litres boiling water
3 tbsp oil
Salt and ground white pepper, to taste

directions:

• in a pot/wok, heat oil on medium heat. sear the salmon head until lightly browned. remove from pot and set aside

• using the same pot with the remaining oil, saute the ginger, garlic and the white part of the spring onion until fragrant, about 2-3 minutes.

• pour in boiling water and bring it up to a simmer. in a bowl, place the miso with about 1/4 cup of the water from the pot and stir to dissolve the miso. add diluted miso into the pot. add in the fish stock cube.

• place the salmon head halves together with carrots. cover and simmer on low heat for 4-5 minutes. then, put in the tofu, tomato and mushroom and simmer until the vegetables are soft.

• sprinkle in the green part of the spring onion and season with salt and pepper. serve hot alongside steamed rice.