Fish Head Soup

Ingredients

• •1 large fish head (carp or snapper), cleaned and halved
• •8 cups water
• •3 slices fresh ginger
• •2 dried shiitake mushrooms
• •1 block silken tofu, cubed
• •2 cups bok choy, chopped
• •4 dried red dates (jujubes)
• •2 teaspoons salt
• •1 teaspoon white pepper
• •2 green onions, chopped

Directions

1. 1Blanch the fish head in boiling water for 2 minutes, rinse under cold water, and pat dry.
2. 2Heat water in a large pot and add the blanched fish head, ginger slices, mushrooms, and red dates.
3. 3Bring to a boil, then reduce heat and simmer for 20 minutes until the broth is flavorful.
4. 4Add the cubed tofu and bok choy, simmer for 5 minutes until vegetables are tender.
5. 5Season with salt and white pepper to taste.
6. 6Ladle into bowls, garnish with green onions, and serve hot.

💡 Fish-head soup benefits from gentle simmering after the head is added; hard boiling clouds the broth and breaks fragile meat away from the bones.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.