Mushroom Tempura Kitsune Soba recipe - ingredients, nutrition and when to eat it
Warm soba topped with sweet simmered aburaage and crispy mushroom tempura. The mild buckwheat noodles and savory tempura go well with the salty broth, making…
Warm soba topped with sweet simmered aburaage and crispy mushroom tempura. The mild buckwheat noodles and savory tempura go well with the salty broth, making it a comforting lunch on a cool day or an easy dinner.
Japanese · 25 minutes to cook
Tips: Leave a few small lumps in the tempura batter so it coats the mushrooms lightly.
Tips: Tsuyu varies in saltiness by brand, so start with a little, taste, then add more as needed.
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Ingredients (1 serving)
- Cooked Soba Noodles — 180 g
- Aburaage — 1 pc
- Shiitake mushrooms — 2 pc
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Cooking oil — 3 Tbsp
- Dashi broth — 300 ml
- Tsuyu — 2 Tbsp
- Green onion — 10 g
- Radish sprouts — 5 g