Description
Salmon Head Miso Soup (Sake no Ara Jiru) is a comforting, authentic Japanese dish that turns humble salmon scraps into a soul-warming meal. With tender daikon, sweet carrots, and umami-rich miso paste, this quick 35-minute recipe is nourishing, budget-friendly, and perfect for chilly evenings or a cozy weeknight dinner.
Ingredients
-
1 salmon head or about 450 g salmon bones, cleaned
-
1 small daikon radish, peeled and sliced (300 g)
-
1 medium carrot, peeled and sliced (100 g)
-
5 cups (1.2 L) water
-
3 tablespoons (45 g) miso paste
Instructions
-
Clean the Fish: Rinse the salmon head or bones thoroughly under cold water to remove blood and scales.
-
Simmer the Broth: Place the fish, daikon, and carrot in a pot. Add water and bring to a gentle boil over medium heat.
-
Skim and Simmer: Skim off foam or impurities as the soup bubbles. Simmer for 20–25 minutes until vegetables are tender and broth is flavorful.
-
Add Miso: Turn off the heat. Dissolve miso paste in a small bowl with a ladleful of hot broth, then stir it back into the pot. Do not boil after adding miso.
-
Serve: Ladle into bowls and enjoy hot with steamed rice and Japanese pickles.
Notes
Roasting the salmon head before simmering enhances depth of flavor.
Avoid boiling after adding miso to preserve aroma and nutrients.
Add napa cabbage, mushrooms, or tofu for variety.
Use salmon collars or bones if you’re hesitant about a full fish head.
For a vegetarian option, replace salmon with kombu and shiitake mushrooms for broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Simmering/Stovetop
- Method: Simmering/Stovetop
- Cuisine: Japanese