Noodle Bowl With Broccoli and Smoked Trout

Name: Noodle Bowl With Broccoli and Smoked Trout
Total time: 45 min
Yield: Serves 4
Cuisine: japanese
Ingredients: 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms; 1 bunch scallions, sliced; 1 4- to 6-inch stick of kombu; 1 medium carrot, sliced thin; A handful of mushroom stems, or a couple of dried shiitakes; 7 cups water; Soy sauce to taste (2 to 3 tablespoons); 1 to 2 tablespoons rice wine (mirin) (optional); Salt and sugar to taste; 6 ounces Japanese soba or udon noodles, cooked and tossed with 2 teaspoons sesame oil; 3 broccoli crowns, cut or broken into small florets; 1/2 pound smoked trout fillets, cut into four 2-ounce pieces; 1 bunch scallions, thinly sliced, light and dark green parts kept separate; 2 teaspoons black sesame seeds for garnish

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 4(69)
Comments: Read comments

This is a filling but light meal in a bowl. The stock is based on one in Deborah Madison’s “Vegetarian Cooking for Everyone.” I prefer to use nutty buckwheat noodles in this soup. For a vegetarian version, substitute tofu for the smoked trout. You can use firm or silken tofu; cut it into squares and add to the broth after you simmer the broccoli for 3 minutes.

Featured in: New Ways With Broccoli

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Ingredients

Yield:Serves 4

For the Stock

6dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
1bunch scallions, sliced
14- to 6-inch stick of kombu
1medium carrot, sliced thin
A handful of mushroom stems, or a couple of dried shiitakes
7cups water
Soy sauce to taste (2 to 3 tablespoons)
1 to 2tablespoons rice wine (mirin) (optional)
Salt and sugar to taste

For the Soup

6ounces Japanese soba or udon noodles, cooked and tossed with 2 teaspoons sesame oil
3broccoli crowns, cut or broken into small florets
½pound smoked trout fillets, cut into four 2-ounce pieces
1bunch scallions, thinly sliced, light and dark green parts kept separate
2teaspoons black sesame seeds for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Combine all the ingredients for the stock except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and a little sugar if desired.
Step 2
Bring the stock to a simmer. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among four deep soup bowls. Add the broccoli to the stock and simmer 3 minutes. Add the trout fillets and the white and light green parts of the scallions. Cover and turn off the heat. Allow to sit for 3 minutes.
Step 3
Set a piece of trout on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the broccoli and scallions evenly among the bowls. Sprinkle black sesame seeds and the dark green part of the scallions over each serving and serve.

Tip

Advance preparation: The noodles can be cooked ahead and kept in the refrigerator for 3 days. The stock can also be made a day or two ahead.

Ratings

4 out of 5

69 user ratings

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Comments

Katherine7 years ago

The broth is particularly good; I have used it successfully with many other Asian noodle soups.

ariel7 months ago

I used dashi packets instead of making broth, and used tofu instead of trout. The basic recipe is a lovely template.

Kathryn4 years ago

I’ve made this a number of times now and genuinely enjoy it. I tend to substitute bok choy for broccoli and we add the mushrooms/kombu back to the stock after slicing them. To help boost flavor, I let everyone add as much shichimi togarashi as they see fit.

michele4 years ago

This was extraordinary bland. No amount of soy sauce helped. Finally added our stand-by Sichuan chili oil to add some flavor and it was eatable. The broth smelled delicious while cooking, but there was literally no flavor. Never bothering with this again.

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