Soba noodle soup with spinach and smoked trout

Ingredients:

• 220 g soba noodles
• 1 tsp. dark sesame oil
• 1 bunch spinach without stems
• 2 carrots, sliced
• 4 cloves garlic, thinly sliced
• 4 cm ginger root, peeled and thinly sliced
• 340 g (12 oz) sliced ​​shiitake mushrooms, stems removed (about 3 cups)
• 1/3 cup lightly salted soy sauce
• 220g smoked trout, deveined and crumbled
• 4 green onions, thinly sliced
• Half a red Fresno pepper, seeded and thinly sliced

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Transfer the noodles to a colander and rinse thoroughly under cold water; set aside.
2. Add spinach to boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside.
3. Wash the saucepan; add 6 cups of water, carrots, garlic, and ginger. Bring to a boil over medium-high heat. Cook until the carrots are tender, about 8 minutes. Add the mushrooms and soy sauce; cook until the mushrooms are tender, about 2 minutes.
4. Divide the noodles and spinach among bowls; ladle the broth and vegetables into bowls. Top each serving with trout, green onions, and chili pepper.