Now that my vacation is over, I’m back on the road for work again. I flew to DC on Monday morning and was looking for something fast, healthy and comforting to make after work. It’s not too often that I come across a recipe that is both healthy AND comforting, but Martha Rose Shulman’s recipe for Soba Noodle Soup With Spinach And Smoked Trout did the trick.

I slightly modified the recipe based on my tastes and what I was able to find at the store. First, I used udon noodles. I prefer their texture over soba noodles.
 

I came across this chicken pho base at Whole Foods that I used instead of chicken stock. It’s not quite what you would get at an actual Vietnamese restaurant, but it wasn’t bad! I also infused it with a little bit of fresh ginger.

I wasn’t able to find smoked trout at Whole Foods, so I picked up some smoke roasted salmon. While the flavor was great, the texture was a little firm. It could probably be poached in the broth for longer than the smoked trout recipe called for.

Udon Noodle Soup with Spinach and Smoked Salmon

This recipe is scaled down to approximately one portion.

1 ½ cups chicken pho base
Soy sauce to taste
2 thin slices of fresh ginger
1 ½ ounces udon noodles
Toasted sesame oil to taste (I used a chili infused sesame oil for a little kick)
Handful of fresh baby spinach
2 ounces roasted smoked salmon (or trout)
One scallion, sliced
Slice of lime

Cook the noodles according to package directions. Meanwhile, heat the broth with a dash of soy sauce and the ginger. When the broth is hot, add the spinach, salmon, and the white parts of the scallion. Let this steep for a few minutes

When the noodles are cooked, drain and toss with a little bit of sesame oil. Add the noodles to the broth and remove the ginger right before serving.

Top with the green parts of the scallion and serve with a slice of lime.

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