1. Cut the fish heads in half .
2. Heat cooking oil in a pan and pan-fry both sides of the fish heads until they change color or turn light brown.
3. Add a splash of cooking wine and some ginger (I like to use a lot—it helps remove the fishy smell and is also very healthy).
4. Pour in cold water to cover the fish. Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes. The soup will turn milky.
5. (optional)Add miso at any time during cooking (miso is salty, so don’t add salt at the beginning).
6. Cut tofu into squares and add it to the soup.
7. Cook for a few more minutes, then adjust the flavor. Add hondashi, white pepper or black pepper, and chopped green onions if desired.
8. Serve hot.