Tempura Soba
Buckwheat noodles in dashi broth with crispy tempura
Ingredients
Instructions
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Prepare the brothIn a medium pot, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Taste and adjust seasonings if necessary, then keep warm on low heat.
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Make tempura batterIn a large bowl, lightly beat the egg. Add ice-cold water and mix gently. Add the tempura flour and stir lightly with chopsticks or a fork until just combined (small lumps are okay). Do not overmix or the batter will become heavy.
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Fry the tempuraHeat vegetable oil in a deep pot to 350°F (175°C). Dip each piece of shrimp, sweet potato, and eggplant in the tempura batter and carefully lower into the hot oil. Fry in batches until golden and crisp, about 2-3 minutes. Transfer to a wire rack lined with paper towels to drain excess oil.
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Cook the sobaMeanwhile, bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually 4-5 minutes. Drain and rinse thoroughly under cold water to remove excess starch, then briefly dip in hot water to reheat.
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Assemble the dishDivide the warm soba noodles among 4 deep bowls. Ladle the hot broth over the noodles. Arrange the tempura pieces on top or slightly to the side of the noodles, being careful not to submerge them completely to maintain their crispness.
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Garnish and serveSprinkle each bowl with sliced green onions and nori strips. Serve immediately while the tempura is still crisp and the broth is hot.
Nutritional Information
520
Calories
per serving
22
Protein
g per serving
78
Carbohydrates
g per serving
15
Total Fat
g per serving
2.5
Saturated Fat
g per serving
8
Fiber
g per serving
12
Sugar
g per serving
980
Sodium
mg per serving
15
Vitamin C
% DV per serving
20
Iron
% DV per serving
Tempura Soba is Also Known As
Ten Soba, 天ぷらそば, Tempura Soba Noodles or Soba with Tempura
