Serious Eats: Recipes
Dinner Tonight: Soba Noodle Soup with Spinach and Smoked Trout
A brothy concoction of Asian flavors with smoked trout? I didn't know what to make of this one, but I have to say, this recipe from Martha Rose Shulman's The Very Best Recipes for Health was one of the most comforting things I've eaten in awhile. Smoked trout is hot-smoked (not cold-smoked like you often find salmon) so it's fully cooked and a great ingredient to have on hand. (I mixed the leftover portion after making with a little mayonnaise and chives for a great sandwich.)
This dish is both filling and elegant. I used vegetable stock for the broth, though chicken stock would also work. When you add soy sauce and a little sesame oil, it quickly becomes very flavorful. Once the noodles are cooking, it's simply a matter of steeping the remaining ingredients (spinach, scallions, and that trout) for a few moments to draw the flavors together.