Ingredients

• 8 ounces soba noodles
• 1 teaspoon toasted sesame oil
• 1 bunch spinach, stemmed
• 2 carrots, sliced
• 4 cloves garlic, thinly sliced
• 1 1 1/2-inch piece ginger, peeled and thinly sliced
• 12 ounces sliced stemmed shiitake mushrooms (about 3 cups)
• 1/3 cup low-sodium soy sauce
• 8 ounces smoked trout, skin removed, flaked
• 4 scallions, thinly sliced
• 1/2 red Fresno chile pepper, seeded and thinly sliced

Instructions

1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Remove the noodles to a colander using tongs and rinse under cold water; toss with the sesame oil and set aside. Add the spinach to the boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.
2. Rinse out the pot; add 6 cups water, the carrots, garlic and ginger. Bring to a simmer over medium-high heat. Cook until the carrots soften, about 8 minutes. Stir in the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.
3. Divide the noodles and spinach among bowls; ladle the broth and vegetables into the bowls. Top each serving with the trout, scallions and chile pepper.
4. Photograph by Ryan Dausch