Soba noodles with smoked trout in broth

Ingredients:

• 220 g of buckwheat soba noodles
• 1 tsp. dark sesame oil
• 1 bunch spinach, stems trimmed
• 2 carrots, thinly sliced
• 4 cloves garlic, thinly sliced
• 4 cm ginger root, peeled and thinly sliced
• 340 g shiitake mushrooms, stems removed, thinly sliced ​​(about 3 cups)
• 1/3 cup lightly salted soy sauce
• 220 g smoked trout, skin removed, finely chopped
• 4 green onions, thinly sliced
• Half a red Fresno pepper, seeded and thinly sliced

Preparation:

1. Bring water to a boil in a large saucepan. Add noodles and cook according to package directions. Using tongs, transfer the noodles to a colander and rinse under cold water; stir in the sesame oil and set aside. Add the spinach to the boiling water and cook until completely wilted, about 2 minutes. Drain and rinse the spinach under cold water; press dry.
2. Rinse the pan, add 6 cups of water, carrots, garlic, and ginger. Bring to a boil over medium heat. Cook until the carrots are tender, about 8 minutes. Add the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes.
3. Divide the noodles and spinach among the bowls; ladle in the broth and vegetables. Top each serving with pieces of smoked trout, green onions, and chili pepper.