Tempura Shrimp Soba

Step 1

Pat the shrimp dry on both sides using paper towels, pressing gently so they absorb any surface moisture — this helps them crisp better when fried.

Step 2

Pour the dashi broth into a small pot and place it on the stove over medium heat, uncovered, while you prepare other ingredients.

Step 3

Pour the cold water into a small bowl and whisk in the flour using a fork until the mixture looks like thin pancake batter with small lumps — do not overmix, as lumpy batter creates crispier tempura.

Step 4

Fill a medium heavy-bottomed pot or deep skillet two-thirds full with vegetable oil and place it over medium-high heat for 5–7 minutes until the oil shimmers and a tiny piece of batter sizzles immediately when dropped in.

Step 5

While the oil heats, fill a large pot with water, bring it to a boil over high heat, then add the soba noodles and stir once with chopsticks or a fork so they separate.

Step 6

Cook the soba for 4–5 minutes until tender but still slightly firm when you bite a strand, then drain in a fine-mesh strainer and set aside.

Step 7

Working with 3–4 shrimp at a time, dip each shrimp into the batter using a fork to coat all sides, then carefully lower it into the hot oil and fry for 1.5–2 minutes until golden and crispy.

Step 8

Use a slotted spoon to transfer the fried shrimp to a paper towel–lined plate, leaving about 30 seconds between batches so the oil stays hot and the next batch crisps properly.

Step 9

Stir the soy sauce into the warm broth in the small pot, tasting and adding 1 teaspoon more soy sauce if it tastes too mild — it should taste savory and salty.

Step 10

Divide the cooked soba noodles between two bowls, pouring half the hot dashi broth into each bowl.

Step 11

Arrange 6 pieces of crispy tempura shrimp on top of each bowl and serve immediately while the shrimp are still warm and crunchy.