Soba Noodle Soup with Smoked Trout and Spinach

Ingredients

6 cups vegetable, chicken or kombu stock

Soy sauce or salt to taste

6 ounces soba noodles

1 tablespoon toasted sesame oil

6 ounces baby spinach

8 ounces smoked trout fillets, skinned and cut into 4 portions

3 green onions, thinly sliced

2 hardboiled eggs, cut in half (optional)

Instructions

In a medium saucepan, bring the stock to a simmer. Season with salt or soy sauce. Meanwhile, bring a large pot of water to a boil. Add salt to the water and add the soba noodles. Cook for 5 minutes or until the noodles are al dente. Drain noodles and toss with sesame oil. Divide the noodles amongst 4 bowls.

Add the spinach, trout and most of the green onions to the stock. Let the mix sit for at least 3 minutes. Gently ladle the soup over the noodles. Garnish each bowl with the remaining green onions and serve with a hardboiled egg if desired.

Recipe from The New York Times