Homemade Crispy Tempura Soba

Ingredients

• 200g (7 oz) soba noodles 200g (7 oz) soba noodles
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 1 sweet potato, thinly sliced 1 sweet potato, thinly sliced
• 1 bell pepper, sliced into strips 1 bell pepper, sliced into strips
• 1 cup broccoli florets 1 cup broccoli florets
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1/2 cup cornstarch 1/2 cup cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 cup ice-cold water 1 cup ice-cold water
• Salt, to taste Salt, to taste
• 4 cups vegetable or chicken broth 4 cups vegetable or chicken broth
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon dashi powder 1 tablespoon dashi powder
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and set aside.
2. 2.
   In a deep frying pan or pot, heat vegetable oil to 180°C (350°F).
3. 3.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt.
4. 4.
   Gradually add the ice-cold water to the flour mixture, whisking until smooth.
5. 5.
   Dip the shrimp and vegetables into the batter, ensuring they are fully coated.
6. 6.
   Carefully place the battered shrimp and vegetables into the hot oil and fry until golden brown and crispy. Remove and drain on a paper towel-lined plate.
7. 7.
   In a separate pot, bring the vegetable or chicken broth to a simmer. Add the soy sauce, mirin, and dashi powder. Stir well to combine.
8. 8.
   Divide the cooked soba noodles into serving bowls. Pour the hot broth over the noodles.
9. 9.
   Top the soba noodles with the crispy tempura shrimp and vegetables.
10. 10.
    Garnish with sliced green onions and nori seaweed.
11. 11.
    Serve the tempura soba hot with the dipping sauce on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or sand.
• Soba noodles — Cook the soba noodles according to the package instructions, but be careful not to overcook them as they can become mushy.

Tips & Tricks

• To achieve a light and crispy tempura, make sure the batter is ice-cold and the oil is hot.
• Use a slotted spoon or tongs to remove the tempura from the oil and allow excess oil to drain.
• Experiment with different vegetables for the tempura, such as zucchini or eggplant, to add variety to the dish.
• For a spicier kick, serve the tempura soba with a side of chili oil or shichimi togarashi.
• If you prefer a vegetarian version, omit the shrimp and use only vegetables for the tempura.

Serving advice

Serve the homemade crispy tempura soba hot in individual bowls. Encourage your guests to dip the tempura in the sauce before enjoying it with the soba noodles and broth. Garnish with sliced green onions and nori seaweed for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation of the dish, arrange the tempura shrimp and vegetables on top of the soba noodles in an aesthetically pleasing manner. Sprinkle some sesame seeds or furikake seasoning over the dish for added visual appeal.