Japanese Soba with Shrimp Tempura recipe - ingredients, nutrition and when to eat it
This Japanese meal pairs chilled, rinsed soba noodles dipped in soy-flavored tsuyu with crispy shrimp tempura.
This Japanese meal pairs chilled, rinsed soba noodles dipped in soy-flavored tsuyu with crispy shrimp tempura. The mild, chewy noodles go well with the savory dipping sauce and rich, crispy tempura. It’s a good light meal on a hot day, or a satisfying lunch when you want to add tempura.
World cuisine · 25 minutes to cook
Nutrition (per 691g serving): 2925.2 kcal · protein 18.3g · carbohydrate 71.7g · fat 277.3g · sodium 1284mg
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: Don’t overmix the tempura batter or it can turn tough; stop while a little flour is still visible.
Tips: Rinse the noodles well in cold water to remove excess starch and make them springier.
Tips: Serve the tempura on the side instead of dipping it directly into the tsuyu to keep it crispy longer.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 2 pc
- Flour — 2 Tbsp
- Cold water — 2 Tbsp
- Cooking oil — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Water — 100 ml
- Scallions — 1 Tbsp
- Wasabi — 0.5 tsp