Crispy Shrimp Tempura & Cold Soba Bowl

Step 1

Bring a pot of salted water to a boil. Cook soba noodles until just tender, about 4 minutes. Drain and rinse under ice-cold water until chilled.

Step 2

While noodles cook, heat dashi, mirin, and soy sauce in a small saucepan over medium heat. Stir until warm and fragrant, then remove from heat. Set tsuyu sauce aside to cool.

Step 3

Pour 2 inches of neutral oil into a heavy-bottomed pot or deep skillet. Heat to 350°F using a thermometer; oil should shimmer and small bubbles should rise steadily from the bottom.

Step 4

Mix flour and ice-cold soda in a bowl until just combined (batter should be lumpy, not smooth). Pat shrimp dry, then dip each piece into batter, coating fully.

Step 5

Carefully lower battered shrimp into hot oil, 3-4 at a time. Fry 2-3 minutes until golden brown and crispy, turning once. Transfer to a paper-towel-lined plate.

Step 6

Divide chilled noodles between two bowls. Top each with crispy shrimp, a dab of wasabi, and sliced scallions. Pour tsuyu sauce into small dipping cups alongside.