A Japanese-inspired lunch of Salmon Soup with Carrot and Daikon Radish, steamed Broccoli and Spinach, Organic purple Riceberry Rice and Japanese Melon

There is absolutely nothing more delicious than my mother’s brothy, flavourful salmon soup. It’s normally a feature of an after-salmon dinner because we’ll have leftover fish head which she puts into a pot with spices, prawns head stock and all other flavourful things, and as hot as it is now in Bangkok, this is a warm dish that remains irresistible. 

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