Noodle Bowl With Broccoli and Smoked Trout
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.
- Serves: 4 persons
- 6dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
- 1bunch scallions, sliced
- 5- 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)
- 1to 2 tablespoons rice wine (mirin) (optional)
- Salt and sugar to taste
- 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
Step 1Combine 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 2Bring 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 3Set 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.