20-Min Tempura Soba with Shrimp & Crispy Veg
Buckwheat noodles in a hot dashi broth topped with crispy shrimp and vegetable tempura, plus cool grated daikon. Restaurant-quality in under 20 minutes using a dashi-paste shortcut.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of salted water to a boil. Add soba noodles and cook until tender, ~4 minutes. Drain, rinse briefly with cold water, and set aside.
Step 2
In the same pot, bring 4 cups water to a boil. Whisk in dashi paste until dissolved. Season lightly with salt—dashi carries enough umami.
Step 3
Heat oil in a deep skillet to 350°F (test by dropping a flour pinch—it should sizzle immediately). Pat shrimp and veg dry on paper towels.
Step 4
Mix flour with cold water to form a thin batter (no lumps needed—rustic batter is fine). Dip shrimp and vegetables, then fry 2-3 minutes until golden and crispy. Drain on paper towels.
Step 5
Divide cooked soba between two bowls. Ladle hot dashi over the noodles until half-full. Top with crispy tempura and a mound of grated daikon.
Step 6
Serve immediately. Dip tempura or noodles into the dashi before eating—the daikon cuts the richness of the fried coating.
Tools you’ll need
- large pot
- deep skillet or small wok
- instant-read thermometer or deep-fry thermometer
- slotted spoon or spider strainer
- paper towels
- two serving bowls
- microplane or box grater for daikon
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