20-Min Crispy Shrimp Tempura Noodle Bowl
Crispy shrimp and vegetable tempura served over chewy buckwheat noodles in a hot dashi broth, finished with a tangy dipping sauce. A restaurant-quality bowl that comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Heat dashi broth in a pot over medium until steaming, about 5 minutes. Keep warm on low heat.
Step 2
Heat oil in a deep heavy skillet or pot to 350°F. Pat shrimp and vegetables dry with paper towels.
Step 3
Mix tempura flour with 0.75 cup cold water until just combined—lumpy batter is correct. Dip shrimp and vegetables, then fry in batches until golden and crispy, 2–3 minutes per batch.
Step 4
Boil soba noodles in salted water until al dente, about 4 minutes. Drain and divide between two bowls.
Step 5
Pour hot dashi broth over noodles in each bowl. Top with crispy shrimp and vegetable tempura.
Step 6
Serve immediately with dipping sauce on the side. Dip each bite of tempura before eating.
Tools you’ll need
- large heavy pot or deep skillet (3–4 quart capacity)
- medium saucepan
- slotted spoon or spider strainer
- paper towels
- thermometer (optional but helpful for oil temp)
- two serving bowls
- small dipping sauce dish
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