Salmon Fishhead Miso Soup

This is my favourite Japanese soup that I will order at any Japanese restaurants. This soup has the power to make a cold sushi meal end off on a warm satisfying note.



Ingredients:
- salmon fishhead
- salt
- pepper
- corn flour
- soft tofu, diced
- 1 radish, sliced
- 1 carrot, sliced
- 2 tablespoons of miso paste
- ginger, sliced

Procedures:
1) Rub some salt, pepper and corn flour to the salmon fishhead. Set it aside.
2) To a pan, add some vegetable oil and fry the ginger slices until fragrant.
3) Place the salmon fish head, skin-side down, on the pan for 2-3 minutes. Flip the fish head to the other side and fry for another 2-3 minutes. (Can choose to grill in the oven too)
4) Add about 3 large bowls of hot water to the pan.
5) Add radish and carrot to the pan and boil it until soft. Add tofu.
6) Add 2 tablespoons of the miso paste to the soup. Stir well until the paste dissolve. Serve.

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