Soba Noodles with Hot Broth and Shrimp Tempura

Name: Soba Noodles with Hot Broth and Shrimp Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dry soba noodles; Vegetable oil, for drizzling; 8 cups water; 1 ounce kombu (dried kelp); 1 cup packed bonito flakes (1/2 ounce); 2 tablespoons shoyu or soy sauce; 1 tablespoon light shoyu; 1 tablespoon sugar; Kosher salt; Vegetable oil, for frying; 1 cup rice flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; Kosher salt; 1 to 1 1/4 cups chilled club soda or seltzer; 12 large shrimpshelled and deveined, tails left on; Thinly sliced radishes, for serving; Thinly sliced scallions, for serving

Servings: persons

1/2 pound dry soba noodles
Vegetable oil, for drizzling
8 cups water
1 ounce kombu (dried kelp)
1 cup packed bonito flakes (1/2 ounce)
2 tablespoons shoyu or soy sauce
1 tablespoon light shoyu
1 tablespoon sugar
Kosher salt
Vegetable oil, for frying
1 cup rice flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
1 to 1 1/4 cups chilled club soda or seltzer
12 large shrimpshelled and deveined, tails left on
Thinly sliced radishes, for serving
Thinly sliced scallions, for serving

1
Prepare the Soba and Broth In a large saucepan of boiling water, cook the soba noodles until al dente, about 4 minutes.
2
Drain and rinse under cold water until cooled.
3
Shake out the excess water and transfer the noodles to a large bowl; drizzle with oil and toss to coat.
4
Prepare the Soba and Broth Rinse out the saucepan.
5
Add the water and kombu and bring to a simmer over moderate heat.
6
Discard the kombu.
7
Add the bonito and remove the saucepan from the heat.
8
Let stand until the broth is well-flavored, about 3 minutes.
9
Strain the dashi through a fine sieve into a clean saucepan.
10
Stir in the shoyu, light shoyu and sugar and season the broth with salt; keep hot over low heat.
11
Make the Tempura In a large saucepan, heat 1 inch of oil to 365.
12
Set a rack over a baking sheet.
13
In a medium bowl, whisk the rice flour with the baking powder, baking soda and a pinch of salt.
14
Gently whisk in 1 cup of the club soda just until a smooth batter forms; add more club soda if the batter is too thick.
15
Working close to the stove, dip 6 of the shrimp in the batter and add them to the hot oil.
16
Fry until golden brown and just cooked through, 2 to 3 minutes.
17
Using a slotted spoon, transfer the shrimp to the rack to drain.
18
Repeat with the remaining shrimp.
19
Make the Tempura Transfer the soba to bowls and top with the hot broth.
20
Garnish with the shrimp tempura, radishes and scallions and serve.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound dry soba noodles, Vegetable oil, for drizzling, 8 cups water, 1 ounce kombu (dried kelp), and more.

Yes, Soba Noodles with Hot Broth and Shrimp Tempura falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!