Shiso Tempura Soba recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish pairs chilled, rinsed buckwheat noodles with fragrant, crispy shiso leaf tempura.
This Japanese noodle dish pairs chilled, rinsed buckwheat noodles with fragrant, crispy shiso leaf tempura. The nutty flavor of soba and the savory crispness of the tempura go especially well together for a summer lunch.
Japanese · 25 minutes to cook
Tips: Pat the shiso leaves dry so the oil splatters less and the batter sticks well.
Tips: Add the tempura just before serving to keep it crisp for longer.
Tips: Make the dipping broth ahead and chill it in the fridge for a refreshing summer lunch.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Perilla leaves — 4 sheet
- Flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 150 ml
- Dashi stock — 150 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Wasabi — 2 g
- Green onion — 5 g