Soba noodles with smoked trout in broth
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 400, total fat 9 G., saturated fats 2 G., proteins 28 G., carbohydrates 55 G., fiber 7 G., cholesterol 80 mg, sodium 810 mg, sugar 0 G.
Calories 400, total fat 9 G., saturated fats 2 G., proteins 28 G., carbohydrates 55 G., fiber 7 G., cholesterol 80 mg, sodium 810 mg, sugar 0 G.
This Asian-style noodle soup is quick and easy to make, yet incredibly rich and full of flavor. Separately boiled soba buckwheat noodles and spinach are placed in bowls and topped with a mushroom broth flavored with carrots, ginger, and garlic. Each serving is then topped with pieces of smoked trout, sliced hot peppers, and green onions. The flavors meld together so beautifully, it's as if all the ingredients had been cooked together.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of buckwheat soba noodles
- 1 tsp. dark sesame oil
- 1 bunch spinach, stems trimmed
- 2 carrots, thinly sliced
- 4 cloves garlic, thinly sliced
- 4 cm ginger root, peeled and thinly sliced
- 340 g shiitake mushrooms, stems removed, thinly sliced (about 3 cups)
- 1/3 cup lightly salted soy sauce
- 220 g smoked trout, skin removed, finely chopped
- 4 green onions, thinly sliced
- Half a red Fresno pepper, seeded and thinly sliced
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Recipes with similar ingredients: noodles, spinach, carrot, ginger root, shiitake mushrooms, smoked salmon, Fresno pepper, sesame oil
Cooking the dish according to the recipe:
- Bring water to a boil in a large saucepan. Add noodles and cook according to package directions. Using tongs, transfer the noodles to a colander and rinse under cold water; stir in the sesame oil and set aside. Add the spinach to the boiling water and cook until completely wilted, about 2 minutes. Drain and rinse the spinach under cold water; press dry.
- Rinse the pan, add 6 cups of water, carrots, garlic, and ginger. Bring to a boil over medium heat. Cook until the carrots are tender, about 8 minutes. Add the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.
- Divide the noodles and spinach among the bowls; ladle in the broth and vegetables. Top each serving with smoked trout pieces, green onions, and chili pepper.
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