In the photos, you can see the salmon head and skeleton next to the noodles.

First, chop the vegetables. Sauté the onion in hot oil with a pinch of salt. Add the green pepper and cook for 3 more minutes, stirring. Finally, add the peeled, chopped tomato.

Stir until the tomato is cooked down. Add the chopped skeleton and head. Continue stirring for 2 more minutes.

Add 5 1/2 cups water (about 1.3 liters) and cook for 10 minutes. Use a slotted spoon to remove the skeleton and head and let them cool slightly. Add the noodles and season with a pinch of turmeric, ground white pepper, and seaweed salt (or coarse sea salt). Cook for 10 minutes. Meanwhile, pick any remaining meat from the bones and add it back to the broth. Remove the bones.

Remove from heat. Add a teaspoon of chopped fresh parsley to the bottom of each bowl. Ladle the soup into two bowls and enjoy!