25-Minute Shrimp Tempura Soba
Crispy shrimp and shiso leaf tempura over buckwheat noodles in a light dashi-based broth. Served with wasabi, scallions, and a dipping sauce that doubles as the finishing broth.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Pat shrimp and shiso leaves dry with paper towels.
Step 2
Heat oil in a heavy-bottomed pot to 350°F (175°C). Test with a drop of batter — it should sizzle immediately and float.
Step 3
Whisk flour and ice-cold club soda just until combined (batter should be lumpy, not smooth).
Step 4
Dip shrimp into batter, then fry 2–3 minutes until golden and opaque inside. Work in batches to avoid crowding.
Step 5
Dip shiso leaves in batter, fry until crispy, 1–2 minutes. Transfer all tempura to a paper-towel-lined plate.
Step 6
Boil soba in salted water for 4 minutes, drain, and divide between two bowls.
Step 7
Warm broth with soy sauce, pour over noodles. Top with shrimp tempura, shiso leaf, and scallions.
Step 8
Serve with wasabi on the side and extra soy sauce as a dipping sauce.
Tools you’ll need
- heavy-bottomed pot (3–4 quart capacity)
- candy or deep-fry thermometer
- small mixing bowl
- whisk
- slotted spoon or spider strainer
- paper towels
- two serving bowls
- chopsticks or tongs
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