Gonzaga Smoked Trout Soba Noodle Bowl

Okay, I know.

Smoked trout soba noodles are supposed to represent Gonzaga University?

It’s a stretch for the imagination, but hear me out. Gonzaga is located in Spokane, Washington. I didn’t realize that until this past summer. Since Gonzaga is always so good at basketball, I always just assumed that it was located on the east coast. Nope. It’s tucked away in the plains of eastern Washington.

I’ve never been to Gonzaga, and I’ve only driven past Spokane, but I’ve stayed in its sister city numerous times: Coeur d’Alene, Idaho. Coeur d’Alene is only 30 minutes or so east of Spokane.

My family and I vacationed there this past summer, and my parents and I stayed there a few years ago while we were road-tripping. Trout is a major food source for people in Montana and northern Idaho—-you can find it at almost any restaurant in those regions. I love the taste of trout; it’s probably my favorite fresh water fish. It’s always so clean tasting since it is typically found in clear, cold mountain waters.

I knew I wanted to make this recipe and I thought Gonzaga fit the bill. It’s pretty far-reaching, but I think it still works. The Asian-inspired flavors really work here, too. I love ginger, shiitake mushrooms, and I now have a new-found love with soba noodles.

Soba noodles are strange. I thought they were going to be grainy like whole wheat pasta (they’re made from buckwheat), but they weren’t at all. They were actually smooth and slippery and they bound the whole meal together. They reminded me of pad thai noodles—light and tasty. I think  soba noodles were the perfect vessel for the smoked trout and vegetable broth.

Gonzaga Smoked Trout Soba Noodle Bowl

• Servings: 4-6
• Time: 20 mins
• Difficulty: Easy
• Print

A warm, rich vegetable broth served on soba noodles with chunks of smoked trout.

Ingredients

• 12 oz. soba noodles
• 1 tsp. toasted sesame oil
• 4 cups chicken broth
• 2 cups water
• 1 bunch spinach, stems cut off
• 2 large carrots, sliced
• 4 garlic cloves, minced
• 1″ piece ginger, peeled and thinly sliced
• 12 oz. shiitake mushrooms, stemmed and sliced
• 1/3 cup soy sauce
• 8 oz. smoked trout, skin removed & flaked
• 1 bunch scallions, thinly sliced
• 1 jalapeno, seeded and thinly sliced

Directions

1. Bring a large pot of water to aboil. Add soba noodles and cook as package instructs. Drain and rinse noodles under cold water. Pour into a large bowl, toss with sesame oil and set aside.
2. Rinse out pot and add chicken broth, 2 cups water, carrots, garlic and ginger. Bring to a simmer over medium heat. Cook until carrots are tender, about 10 minutes. Stir in the mushrooms and soy sauce, cook for another 3-4 minutes. Add spinach and stir until wilted.
3. Divide noodles into bowls and pour broth & veggies over it. Top with smoked trout, scallions, and jalapeno.

Step-By-Step Instructions

Bring a large pot of water to a boil. Add the noodles and cook as label instructs. Drain and rinse under cold water. Add noodles to a large bowl and toss with sesame oil. Set aside.

Wipe out pot and add chicken broth, 2 cups water, carrots, ginger and garlic. Bring to a simmer over medium heat and cook until carrots are tender, about 10 minutes.

Add mushrooms to the broth mixture and continue cooking for about 3-4 minutes or until tender.

Add spinach to the pot and stir until wilted.

Divide noodles among bowls. Ladle broth and veggies over the noodles. Top with smoked trout, scallions, and jalapenos.