#seaweedmisosoup

[zensama]

#朝ご飯 #筋子のせご飯 #筋子 #サラダ #冷奴 #納豆 #小海老と枝豆のかき揚げ #ワカメの味噌汁 #ミックス漬物 #バナナヨーグルト #breakfast #washoku #japanesefoods #salmonroeontherice #salmonroe #salad #coldtofu #hiyayakko smallshrimptenpura #seaweedmisosoup #japanesepickles #bananayogurt https://www.instagram.com/p/B_PDSF0ATj7/?igshid=yrbvtpbfwhuc

[taste-with-tingaling-blog]

Since it was only me at home for lunch today, I have decided to cook this - Salmon Fish Head Miso Soup. I had this dish when I was young, I enjoy the dish so much that I always want to replicate the dish. The original dish takes awhile to create due to the miso soup is made from scratch with top quality ingredients but since I am not too fuss, this is how I made it. Rather than purchase the whole tub of miso that I definitely not going to use it up before the expiration date, I have use different miso soup paste (Please see photo 2) to give the soup different flavour. Personally, I feel the seaweed miso soup paste goes well with the salmon fish head. Put the pot on the stove, boil the jug with 1.5 litres of water. Put the miso soup pastes (around 6 packets) in the pot, once the jug is boiled pour approx 1 litre boiling hot water in the pot (you can adjust the taste of miso soup by adding more or less water in the pot), turn the heat to medium and put in the salmon fish head and cook for 15 to 30 minutes - voila! There are a few people out there is not going to like or able to enjoy this, due to they can’t get pass the fact that you are eating something to look them in the eyes. Generally fish head has been misunderstood being the “scraps”, but the truth is that fish head still have quite a bit of flesh on it. If you can pass all that, give this dish a try and you might be pleasantly surprised. . . . #Food #TasteWithTingaling #MisoSalmonHeadSoup #Miso #SalmonHead #Soup #NiceLunch #SeaweedMisoSoup #ClamMisoSoup #BabyClamMisoSoup #DontLookItInTheEyes #Homemade (at Te Atatu, New Zealand)