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
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.