20-Min Crispy Shrimp Tempura Noodle Bowl
Crispy shrimp and vegetable tempura served over chewy buckwheat noodles in a hot dashi broth, finished with a tangy dipping sauce. A restaurant-quality bowl that comes together in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 28g
Ingredients
- 8 oz buckwheat soba noodles
- 10 oz large shrimp, peeled and deveined
- 1.5 cups mixed tempura vegetables (zucchini, bell pepper, shiitake mushrooms), cut into bite-sized pieces
- 3 cups dashi broth or instant dashi powder mixed with hot water
- ¾ cup tempura flour or all-purpose flour
- 2 cups neutral oil for deep-frying
- ½ cup tempura dipping sauce (mentsuyu) or soy sauce mixed with mirin and rice vinegar
Instructions
- 1
Heat dashi broth in a pot over medium until steaming, about 5 minutes. Keep warm on low heat.
- 2
Heat oil in a deep heavy skillet or pot to 350°F. Pat shrimp and vegetables dry with paper towels.
- 3
Mix tempura flour with 0.75 cup cold water until just combined—lumpy batter is correct. Dip shrimp and vegetables, then fry in batches until golden and crispy, 2–3 minutes per batch.
- 4
Boil soba noodles in salted water until al dente, about 4 minutes. Drain and divide between two bowls.
- 5
Pour hot dashi broth over noodles in each bowl. Top with crispy shrimp and vegetable tempura.
- 6
Serve immediately with dipping sauce on the side. Dip each bite of tempura before eating.
Tools you’ll need
- large heavy pot or deep skillet (3–4 quart capacity)
- medium saucepan
- slotted spoon or spider strainer
- paper towels
- thermometer (optional but helpful for oil temp)
- two serving bowls
- small dipping sauce dish
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