Noodle Bowl With Broccoli and Smoked Trout

By Martha Rose Shulman

Published October 23, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Serves 4

FOR THE STOCK

  • 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

FOR THE SOUP

  • 6 ounces Japanese soba or udon noodles, cooked and tossed with 2 teaspoons sesame oil

  • 3 broccoli crowns, cut or broken into small florets

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 33 milligrams cholesterol; 373 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 7 grams fiber; 1689 milligrams sodium; 23 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

  3. 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
69 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Katherine

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

Jennifer O

I also use dashi broth, Umami Broth, the one containing Bonito, Shitake, Kombu, in the black box. You can buy online, my local market carries it. I also add sliced parboiled yam (I love the orange color in the bowl); snap peas. I use Oakwood Smoked Trout Fillets at Trader Joe's. This bowl is delicious, quick, easy to make.

ariel

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

Kathryn

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.