In a small bowl, combine 2 tbsp of olive oil, ginger, cilantro and lime juice. Place trout fillet in a resealable bag with marinade and let sit for two hours.

In a sauce pot over medium heat, bring chicken broth to a simmer. Add mushrooms and cook until tender, approximately 5 minutes. Stir in the miso paste and green onion. Turn heat to low to keep warm.

Remove trout from bag and cut into 8 equal-sized pieces. Season with salt and pepper.

In a skillet over high heat, sear the trout pieces. Turn carefully after about two minutes and cook until evenly pink. Remove from heat.

Cook pasta according to package directions and drain.

In a small sauté pan, heat 1 tbsp olive oil and briefly sauté the leeks and asparagus until tender, approximately 2 minutes.

Add the pasta shells to the sautéed vegetables and mix well. Divide evenly into 4 pasta bowls and place two pieces of trout on top. Pour cremini mushroom and miso broth over top. Garnish with a fresh sprig of cilantro.