Crispy Shrimp Tempura & Cold Soba Bowl

Ingredients

• 8 oz dried soba noodles
• 1.5 cup dashi stock or kombu-bonito broth (store-bought)
• 2 tbsp mirin (sweet rice wine)
• 2 tbsp soy sauce
• 8 oz large shrimp, peeled & deveined
• ½ cup all-purpose flour
• ½ cup ice-cold club soda or water
• 1 tsp wasabi
• 2 tbsp scallions, thinly sliced

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook soba noodles until just tender, about 4 minutes. Drain and rinse under ice-cold water until chilled.

2. 2

   While noodles cook, heat dashi, mirin, and soy sauce in a small saucepan over medium heat. Stir until warm and fragrant, then remove from heat. Set tsuyu sauce aside to cool.

3. 3

   Pour 2 inches of neutral oil into a heavy-bottomed pot or deep skillet. Heat to 350°F using a thermometer; oil should shimmer and small bubbles should rise steadily from the bottom.

4. 4

   Mix flour and ice-cold soda in a bowl until just combined (batter should be lumpy, not smooth). Pat shrimp dry, then dip each piece into batter, coating fully.

5. 5

   Carefully lower battered shrimp into hot oil, 3-4 at a time. Fry 2-3 minutes until golden brown and crispy, turning once. Transfer to a paper-towel-lined plate.

6. 6

   Divide chilled noodles between two bowls. Top each with crispy shrimp, a dab of wasabi, and sliced scallions. Pour tsuyu sauce into small dipping cups alongside.

Tools you’ll need

• large pot
• small saucepan
• deep skillet or heavy-bottomed pot
• instant-read thermometer
• small mixing bowl
• slotted spoon or spider strainer
• paper towels
• two serving bowls
• two small dipping cups

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