Kishimen Tempura recipe - ingredients, nutrition and when to eat it
Kishimen tempura features wide, chewy noodles in a warm dashi broth, topped with crispy shrimp and vegetable tempura.
Kishimen tempura features wide, chewy noodles in a warm dashi broth, topped with crispy shrimp and vegetable tempura. The light broth pairs well with the savory fried toppings, making it a satisfying choice for lunch or dinner.
Japanese · 25 minutes to cook
Tips: Mix the tempura batter briefly, leaving a few small lumps for a lighter texture.
Tips: Add the tempura just before serving so it stays crisp; don’t let it sit in the broth too long.
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Ingredients (1 serving)
- Cooked kishimen noodles — 200 g
- Shrimp — 2 pc
- Vegetable stock — 300 ml
- Tsuyu — 1 Tbsp
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 3 Tbsp
- Shiitake mushrooms — 1 pc
- Green onion — 10 g
- Salt — 0.3 g