Cold Soba with Tempura Shrimp recipe - ingredients, nutrition and when to eat it
Cold soba with tempura shrimp is a Japanese noodle dish made with chilled buckwheat noodles dipped in tsuyu and served with tempura shrimp and grated daikon.
Cold soba with tempura shrimp is a Japanese noodle dish made with chilled buckwheat noodles dipped in tsuyu and served with tempura shrimp and grated daikon. The nutty buckwheat, crisp shrimp, and cool, savory broth make it a lovely lunch on a hot day.
Noodles · 25 minutes to cook
Tips: Stir the tempura batter lightly, leaving a few small lumps, for a crisp coating.
Tips: Rinse the cooked noodles thoroughly in cold water to wash off the excess starch and give them a fresh texture.
Tips: Drop a little batter into the oil; if it rises to the surface right away, the oil is hot enough.
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Ingredients (1 serving)
- Cooked Buckwheat Noodles — 180 g
- Shrimp — 3 pc
- All-Purpose Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Egg — 0.3 pc
- Ice Water — 2 Tbsp
- Cooking Oil — 250 ml
- Tsuyu (Japanese noodle dipping sauce) — 3 Tbsp
- Water — 90 ml
- Daikon — 40 g
- Wasabi — 0.5 tsp
- Scallions — 1 Tbsp
- Ice — 4 pc