Miso Trout Udon Noodle Soup
Miso Trout Udon Noodle Soup
This was the main course at one of our supper clubs and it went down a storm. This umami rich soup is delicious and surprisingly simple. It’s key components are the marinated miso trout, fresh udon noodles and a deep dashi broth. We’ve labelled this as as a 30 minute dish with only 5 ingredients, but that’s the case if you prep everything in advance. Having a batch of homemade udon and dashi in your freezer can be a saviour on a midweek dinner rush so we suggest making a little extra than the recipe suggest so you’re prepared to have this dinner again.
Making dashi is very easy and is great in soups or stir frying vegetables. It is the base for many Japanese dishes and is easily frozen in zip bags to make sure you always have a batch in. It consists of two ingredients dried kombu (kelp) and katsuobushi (dried bonito flakes), if you want to make the taste a little deeper you can also add dried shiitake mushrooms. You can get all of these ingredients from Japan Centre or on Amazon, we’ve added the links above.
Udon noodles, if you haven’t had them before, are thick wheat noodles often eaten in soups across Japan. You can buy some great readymade noodles from most asian supermarkets. However, as it only takes water, plain flour and salt to make them it’s easy to whip these up at home and the taste is much better.
We hope enjoy this recipe as much as our dinner guests did and don’t forget to tag us in your pictures.
Trout with miso marinade
2 fillets of rainbow trout (you can also use salmon or mackerel)
3 tbsp white (shiro) miso paste
2 tbsp mirin
Dashi (makes 1 litre, freeze half)
1 litre of cold water
10g of kombu
10g dried shiitake mushroom (optional)
Udon noodles (makes 2 portions)
200g plain flour
2 handfuls of spinach or pea shoots
2 spring onions
If you are making your udon this is your first job as it will take around 3-4 hours with resting time. If you’ve got time earlier in the week udon is great to cook from frozen you can make it in advance and then cook on the day. Rather than listing it out here, head to Just One Cookbook for a great recipe, we used white udon not beetroot.
Start by creating the marinade for your trout. Mix the ingredients together and pour over the fillets it might be quite thick so you’ll need to use your spoon to spread it a little. Cover and pop in the fridge, either overnight or for 30 mins.
Now for the dashi. In a large pot pour in the cold water and drop the kombu and shiitake in. Leave it to soak for at least 30 mins, but preferably an hour. You could do this the night before.
If you’re ready for dinner start by preheating the oven to 200c/fan ready for your trout.
Take the water and kombu and put it on a medium heat and bring it to boil. Don’t use a quick high heat as the kombu flavour will be too strong. This will take about 15 mins.
Once it’s boiling remove the kombu and shiitake (if using). Now add your katsuobushi and turn up the heat. Bring the dashi up to boil then turn the heat off and let it infuse for 10 mins.
Whilst it infuses thinly slice your spring onions and shiitake.
After the 10 mins pour the dashi through a sieve to get the bonito flakes out and then put half of the mix into a zip bag and freeze.
You can cook your noodles and fish at the same time. Get pot of water boiling for your noodles. Plunge the noodles in an cook for 12 minutes. Now, lightly oil a baking tray and place the fillets on it, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
When the noodles are cooked, drain and leave the cold tap running over them. This will remove excess starch and stop them cooking.
Bring your dashi up to heat and remove the trout from the oven.
Place your noodles in each soup bowl, followed by the trout, spring onions and a handful of greens.
Pour your boiling hot dashi over the top and tuck in.