Salmon Head Tofu Soup

Today, I made salmon head tofu soup.  I went to the Zion Market to get my items.  I was pleasantly surprised to see salmon heads available in the refrigerated packaged fish section.  I was even more relieved when I realized that they were already cut in half so I didn't have to split any fish heads open tonight.  

Salmon Head Tofu Soup
Duration: 1 hour
Servings: 1

Ingredients:

1 half salmon head 
9 oz. salmon pieces 
1/2 tsp salt
1 tsp. shaoxing wine
850 ml water
1 tsp. shaoxing wine
300 grams pressed tofu, medium firm, cubed
1 tsp. Japanese fish powder: Dashi-no-moto
1/4 tsp. sugar
1/16 tsp. pepper

Instructions:
Remove the fish scales.  Wash well.  Dry with a kitchen towel.  Add salt and wine.  Rub into the salmon pieces.  Cover with a lid and put in the fridge for 30 mins.  

With 10 minutes left to marinate, add water to a 3 qt pot and bring to a boil.  Smash the ginger slices and place them in a medium skillet.  

After marinating, add the salmon and cover with a lid.  Boil for 5 minutes on medium high heat.  It should be a rolling boil. 

Put in lemon juice, wine, and tofu.  Cook for 5 minutes.  The soup will turn milky white. 

Put in cabbage.  Bring to boil and then turn off the heat.

Season with salt, sugar, pepper, and fish powder.  Stir well.

Remove the salmon skin from the 9 oz. of salmon and serve.

Adapted from: wantanmien