Ingredients for Tempura Soba Soup:
For 6 persons:
- 4 cup - 0,9l Dashi
- ¼ tsp salt
- 2 Tbsp Soy Sauce
- 3 tbsp mirin
- 2 Tbsp Sake
- 7 oz - 200g dried Soba noodles
- 4 green onions, thinly cut Shichine Togarashi (hot pepper powder)
- 4 large shrimp
- ½ cup - 65g cake flour
- ½ tsp baking powder
- ½ cup- 120ml water with 1-2 ice cubes frying oil
How to make Tempura Soba Soup:
Heat Dashi in a large saucepan and add salt, Soy Sauce, Mirin, Sake and bring to a boil.
Cover and keep it warm.
Make shrimp Tempura.
Remove shells from shrimp, and make small cuts on the inner side.
In a medium bowl, mix cake flour, baking powder and salt together, add ice water, and stir with chopsticks a few times.
Do not over mix.
Dip shrimps in the batter and deep fry at high temperature at 356°F -180°C until cooked. Set aside.
Cook dried Soba noodles according to the package. Add cooked Soba to the hot soup and let it simmer for a minute.
Divide noodles and soup into bowls, place cooked Tempura on top, and sprinkle on the chopped green onion. Add Shichimi if you like.
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