25-Minute Shrimp Tempura Soba
Crispy shrimp and shiso leaf tempura over buckwheat noodles in a light dashi-based broth. Served with wasabi, scallions, and a dipping sauce that doubles as the finishing broth.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 18g
Ingredients
- 10 pieces large shrimp, peeled and deveined
- 4 leaves fresh shiso leaves
- 6 oz soba noodles (buckwheat)
- 2 cups dashi or light seafood broth
- 3 cups neutral cooking oil for frying
- ½ cup all-purpose flour
- ½ cup ice-cold club soda or water
- 2 tbsp scallions, thinly sliced
- 1 tsp wasabi paste
- 1 tbsp soy sauce
Instructions
- 1
Pat shrimp and shiso leaves dry with paper towels.
- 2
Heat oil in a heavy-bottomed pot to 350°F (175°C). Test with a drop of batter — it should sizzle immediately and float.
- 3
Whisk flour and ice-cold club soda just until combined (batter should be lumpy, not smooth).
- 4
Dip shrimp into batter, then fry 2–3 minutes until golden and opaque inside. Work in batches to avoid crowding.
- 5
Dip shiso leaves in batter, fry until crispy, 1–2 minutes. Transfer all tempura to a paper-towel-lined plate.
- 6
Boil soba in salted water for 4 minutes, drain, and divide between two bowls.
- 7
Warm broth with soy sauce, pour over noodles. Top with shrimp tempura, shiso leaf, and scallions.
- 8
Serve with wasabi on the side and extra soy sauce as a dipping sauce.
Tools you’ll need
- heavy-bottomed pot (3–4 quart capacity)
- candy or deep-fry thermometer
- small mixing bowl
- whisk
- slotted spoon or spider strainer
- paper towels
- two serving bowls
- chopsticks or tongs
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