Shrimp Tempura Soba recipe - ingredients, nutrition and when to eat it
A Japanese meal of cold soba noodles dipped in tsuyu and served with crispy shrimp tempura.
A Japanese meal of cold soba noodles dipped in tsuyu and served with crispy shrimp tempura. The savory, refreshing broth pairs well with the rich tempura, making it a good lunch or dinner on a hot day.
Japanese · 25 minutes to cook
Nutrition (per 780.5g serving): 2997.7 kcal · protein 24.8g · carbohydrate 79.7g · fat 279g · sodium 1366.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the noodles thoroughly under cold water, then briefly chill them in ice water to keep them springy.
Tips: Coat the shrimp lightly so the tempura stays crisp and absorbs less oil.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 3 pc
- Breadcrumbs — 2 Tbsp
- All-purpose flour — 2 Tbsp
- Egg — 0.3 pc
- Cooking oil — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Bonito flakes — 2 g
- Kombu — 2 g
- Water — 180 ml
- Scallions — 1 Tbsp
- Wasabi — 1 tsp