Salmon Head Soup Recipe

Name: Salmon Head Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 salmon heads, cut in half; 2 tablespoons peanut oil; 1 teaspoon sesame oil optional; 3 inches ginger thumb of, peeled and sliced; 2 leeks tops discarded, chopped; 4 green onions chopped; 5 cloves garlic chopped; 2 red peppers Thai, thinly sliced; Chinese cooking wine; 2 tablespoons fish sauce optional; rice vinegar optional; aji mirin optional; 1 can vegetable Szechuan prepared, optional; 1 can bamboo shoots; 1/2 head napa cabbage shredded; 1 handful cilantro for garnish, stemmed, with stems reserved; 1 package asian noodles e.g., udon, soba, ramen

Servings: persons

3 salmon heads, cut in half
2 tablespoons peanut oil
1 teaspoon sesame oil optional
3 inches ginger thumb of, peeled and sliced
2 leeks tops discarded, chopped
4 green onions chopped
5 cloves garlic chopped
2 red peppers Thai, thinly sliced
Chinese cooking wine
2 tablespoons fish sauce optional
rice vinegar optional
aji mirin optional
1 can vegetable Szechuan prepared, optional
1 can bamboo shoots
1/2 head napa cabbage shredded
1 handful cilantro for garnish, stemmed, with stems reserved
1 package asian noodles e.g., udon, soba, ramen

1
Over medium-high heat, brown fish heads and ginger in oil for a few minutes, turning at least once. De-glaze pot with a splash of wine and add chopped leeks, garlic, and half the green onions and red peppers. Saute together for several minutes.
2
De-glaze pot again with another splash of wine, then add 8 cups of water and optional fish sauce. Bring to a light boil, reduce heat, and simmer for 30 minutes.
3
Strain contents, picking and reserving as much salmon meat as possible. Return soup to simmer. Adjust for salt. Add half the remaining green onion and the cilantro stems. (Optional seasoning: Add a tablespoon of each: Chinese wine, rice vinegar, aji-mirin; add a few heaping tablespoons of Szechuan prepared vegetables.) Simmer another 15-30 minutes.
4
Strain soup a second time and return to low heat to keep warm. Dole out reserved salmon meat into bowls, along with noodles, a handful of shredded cabbage, and spoonfuls of both Szechuan prepared vegetables (optional) and bamboo shoots. Ladle soup. Garnish with green onion, cilantro, and Thai red pepper.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 salmon heads, cut in half, 2 tablespoons peanut oil, 1 teaspoon sesame oil optional, 3 inches ginger thumb of, peeled and sliced, and more.

Yes, Salmon Head Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Head Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions