| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces soba
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 400 |
| Total Fat | 9 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 80 milligrams |
| Sodium | 810 milligrams |
| Carbohydrates | 55 grams |
| Dietary Fiber | 7 grams |
| Protein | 28 grams |
Reviews
Very good recipe! Used canned smoked trout because that’s all the grocery store had, and it was good. Also used frozen pre-sliced carrots and pre-cooked soba noodles to save some time. Seemed to need more salt though (which I added), not enough with just the low sodium soy sauce and the smoked trout.
Great recipe, went together quick and easy. Had to use smoked salmon because trout is not available here, had to use a red jalapeno for the same reason. Soup is delicious, reminds us of Hawaiian saimin soup.
Very good and super easy/fast! Could not find fresno chili pepper, so I used piquillo peppers and a little jalapeno instead. Also added about 1tsp of garlic salt to the mix. A real keeper!