Tempura Basket Soba recipe - ingredients, nutrition and when to eat it
This Japanese meal pairs chilled soba noodles dipped in savory-salty tsuyu with crisp vegetable and shrimp tempura.
This Japanese meal pairs chilled soba noodles dipped in savory-salty tsuyu with crisp vegetable and shrimp tempura. It’s a great choice for lunch on a hot day or a light dinner.
Japanese · 30 minutes to cook
Nutrition (per 796g serving): 3059.4 kcal · protein 22.8g · carbohydrate 98.1g · fat 278.7g · sodium 1311.3mg
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: Make the tempura batter with cold water and avoid overmixing it for crisp results.
Tips: Prepare and chill the tsuyu ahead of time. Cook and rinse the noodles just before serving to keep them cold and springy.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 2 pc
- Sweet potato — 40 g
- Eggplant — 40 g
- Flour — 30 g
- Egg — 0.3 pc
- Water — 35 ml
- Cooking oil — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Kombu — 2 g
- Bonito flakes — 3 g
- Water — 100 ml
- Wasabi — 2 g
- Green onion — 5 g