Soba noodle soup with spinach and smoked trout
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 buckwheat soba noodle soup will captivate everyone with its rich flavor and aroma, which comes from the combination of shiitake mushrooms, smoked trout, soy sauce, fresh ginger, and green onions. For a more savory option, garnish with fresh chili pepper when serving.
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 soba noodles
- 1 tsp. dark sesame oil
- 1 bunch spinach without stems
- 2 carrots, sliced
- 4 cloves garlic, thinly sliced
- 4 cm ginger root, peeled and thinly sliced
- 340 g (12 oz) sliced shiitake mushrooms, stems removed (about 3 cups)
- 1/3 cup lightly salted soy sauce
- 220g smoked trout, deveined and crumbled
- 4 green onions, thinly sliced
- Half a red Fresno pepper, seeded and thinly sliced
We recommend
Recipes with similar ingredients: smoked salmon, shiitake mushrooms, ginger root, carrot, sesame oil, spinach
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Transfer the noodles to a colander and rinse thoroughly under cold water; set aside.
- Add spinach to boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.
- Wash the saucepan; add 6 cups of water, carrots, garlic, and ginger. Bring to a boil over medium-high heat. Cook until the carrots are tender, about 8 minutes. Add the mushrooms and soy sauce; cook until the mushrooms are tender, about 2 minutes.
- Divide the noodles and spinach among bowls; ladle the broth and vegetables into bowls. Top each serving with trout, green onions, and chili pepper.
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