Soba Noodle Bowl with Smoked Trout

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 8 ounces soba noodles
  • 1 teaspoon toasted sesame oil
  • 1 bunch spinach, stemmed
  • 2 carrots, sliced
  • 4 cloves garlic, thinly sliced
  • 1 1 1/2 -inch piece ginger, peeled and thinly sliced
  • 12 ounces sliced stemmed shiitake mushrooms (about 3 cups)
  • 1/3 cup low-sodium soy sauce
  • 8 ounces smoked trout, skin removed, flaked
  • 4 scallions, thinly sliced
  • 1/2 red Fresno chile pepper, seeded and thinly sliced
Directions
  • Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Remove the noodles to a colander using tongs and rinse under cold water; toss with the sesame oil and set aside. Add the spinach to the boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.

  • Rinse out the pot; add 6 cups water, the carrots, garlic and ginger. Bring to a simmer over medium-high heat. Cook until the carrots soften, about 8 minutes. Stir in the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.

  • Divide the noodles and spinach among bowls; ladle the broth and vegetables into the bowls. Top each serving with the trout, scallions and chile pepper.

  • Photograph by Ryan Dausch


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    This recipe is featured in:

    Weeknight Dinners: Spring