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.
- 6 cups vegetable, chicken, or kombu dashi stock
- Soy sauce to taste
- 6 ounces Japanese soba noodles
- 1 tablespoon toasted sesame oil
- 6 ounces baby spinach
- 1/2 pound smoked trout fillets, skinned and cut into 4 portions
- 1 bunch scallions, thinly sliced
In a medium saucepan, bring stock to a simmer. Season with soy sauce to taste (it should be saltier than you think, since the noodles will not be seasoned).
In a large pot, bring at least 4 quarts of water to boil. Add the soba noodles carefully, return to a boil, then add 1 cup of cold water and bring back to a boil. Repeat 3 times, or until the noodles are fully cooked. Drain and toss with the sesame oil.
Distribute noodles amongst 4 soup bowls. Add spinach, most of the scallion, and trout to the stock, turn off heat, and cover. Allow to sit for 3 minutes, then gently ladle over the noodles. Top with remaining scallion.