Tempura Shrimp Soba recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish is made by topping warm buckwheat noodles with shrimp tempura and pouring over a tsuyu broth.
This Japanese noodle dish is made by topping warm buckwheat noodles with shrimp tempura and pouring over a tsuyu broth. The mild broth and crisp shrimp tempura pair beautifully, making it great for lunch or a light dinner.
Japanese · 25 minutes to cook
Nutrition (per 638g serving): 511.2 kcal · protein 24.5g · carbohydrate 74.4g · fat 11.4g · sodium 1307mg
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: Pat the surface of the shrimp thoroughly dry so the batter sticks evenly.
Tips: Prepare the batter cold and mix it only a few times with chopsticks to keep the texture crisp.
Tips: The noodles can soften if left in the broth too long, so add them just before eating.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 5 pc
- Flour — 20 g
- Egg — 25 g
- Cooking oil — 8 g
- Water — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Kelp — 2 g
- Bonito — 3 g
- Green onion — 10 g