prep time: tbd
cook time: tbd
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the 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 heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle 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.
- new york times, october 2013