🍜 Tempura Soba
Tempura soba is a bowl of buckwheat noodles in hot dashi broth, topped with crisp shrimp tempura and a scatter of sliced scallion. The noodles have a nutty, earthy taste, the broth is light and savory, and the tempura slowly softens as it soaks up the soup. It is a quick, warming meal at noodle counters across Japan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g dried soba noodles
- 800 ml dashi
- 4 shrimp tempura (ready-made or freshly fried)
- 2 scallions, thinly sliced
- Salt to taste
- A pinch of shichimi chili pepper (optional)
Method
- Heat the dashi and season lightly with salt; keep it just below a boil.
- Cook soba in plenty of boiling water according to the package, about 4–5 minutes, then rinse briefly.
- Warm the noodles in the hot broth and divide between two bowls.
- Top each bowl with 2 shrimp tempura and the sliced scallion.
- Sprinkle with chili pepper and serve at once, before the tempura goes soft.
How to make it lighter
- Ask for the tempura on the side and add one piece instead of two.
- Fill the bowl with extra scallion, spinach or mushrooms to add volume for very few calories.
- Leave some of the broth in the bowl if you are watching salt.
History
Soba shops and tempura stalls both flourished in Edo during the 18th and 19th centuries, and putting tempura on hot soba became a standard order there. Today tenpura soba is on the menu of almost every soba shop in Japan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →