Best Soba Noodle Bowl With Smoked Trout Recipes

SALMON SOBA NOODLES WITH PONZU-SCALLION SAUCE

Salmon Soba Noodles With Ponzu-Scallion Sauce image

Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder - an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes - and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.

Provided by Kay Chun

Categories dinner, weekday, weeknight, noodles, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces Napa cabbage, chopped into 1-inch pieces (3 packed cups)
2 tablespoons instant dashi powder (such as Hondashi, see Tip)
Salt and black pepper
12 ounces dry soba noodles
1 cup thinly sliced scallions
3 tablespoons ponzu
2 tablespoons neutral oil, such as safflower or canola oil
1 teaspoon minced fresh ginger
8 ounces firm tofu, cut into ½-inch cubes
1 pound center-cut skinless salmon fillet, halved down the center and each piece sliced crosswise ¼-inch thick
8 ounces daikon, peeled and finely grated (1 cup)

Steps:

In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they're slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.

NOODLE BOWL WITH BROCCOLI AND SMOKED TROUT

Noodle Bowl With Broccoli and Smoked Trout image

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.

Provided by Martha Rose Shulman

Categories dinner, lunch, quick, main course

Time 45m

Yield Serves 4

Number Of Ingredients 14

Ingredients

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
6 ounces Japanese soba or udon noodles, cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns, cut or broken into small florets
1/2 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 2 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1674 milligrams, Sugar 13 grams, TransFat 0 grams

SPRING SOBA WITH TINNED FISH

Spring Soba With Tinned Fish image

While tinned mackerel and sardines may look like they're hibernating, they're actually hard at work, their confident flavors intensifying in that salt and olive oil. In this recipe, that seasoned oil is used to fry capers, char scallions and sauce whole-grain noodles. It's balanced with spring's sweetest vegetables: thinly sliced asparagus, crunchy snap peas or snow peas, slackened only slightly by salt and residual heat from the pan. Feel free to trade the scallions for garlic scapes or leeks, add fava beans or peas to the noodles in their final minutes of boiling or top the finished dish with pea greens or soft herbs.

Provided by Ali Slagle

Categories weekday, noodles, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt
2 (3- to 5-ounce) cans mackerel or sardines packed in olive oil
2 bunches scallions (about 12), ends trimmed, white and green parts thinly sliced
1/4 cup drained capers, patted dry
2 cups trimmed and thinly sliced asparagus, snap peas, snow peas or a mix (1 bunch asparagus or 6 ounces peas)
8.8 to 12 ounces soba noodles or whole wheat pasta (depending on package size)
1 lemon, zested and juiced, plus more juice as needed

Steps:

Bring a large pot of salted water to a boil. Hold the mackerel with your fingers and pour the oil from both cans into a large skillet or Dutch oven. (Some bits of fish are OK. If you're using fish packed in water, add 1/4 cup oil to the skillet.) Set over medium-high heat. When sizzling, add the scallions and capers, and cook, stirring once or twice, until charred in spots, 3 to 5 minutes. Remove from heat, add the sliced vegetables and 1/2 teaspoon salt, and stir to combine. Set aside until the noodles are ready.
When the water's boiling, add the noodles and cook according to package directions. Drain, and if using soba, rinse under cold water until no longer sticky and shake the colander to remove as much water as possible. Add the noodles to the skillet along with the lemon zest and juice, and toss until combined. Add the mackerel and toss just until combined and broken into bite-size pieces. Season to taste with salt and lemon juice until flavors are bright. Eat warm or at room temperature. (Leftovers will keep for up to 2 days; bring to room temperature before eating and add salt, lemon juice and olive oil to taste.)