Soba Noodle Bowl with Smoked Trout

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.

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