Tempura Shrimp Soba

Ingredients

• 8 oz soba noodles (buckwheat)
• 12 oz large shrimp, peeled and deveined
• ½ cup all-purpose flour
• ½ cup cold water
• 3 cups dashi broth (or vegetable broth)
• 3 tbsp soy sauce
• 2 cups vegetable oil for frying

Instructions

1. 1

   Pat the shrimp dry on both sides using paper towels, pressing gently so they absorb any surface moisture — this helps them crisp better when fried.

2. 2

   Pour the dashi broth into a small pot and place it on the stove over medium heat, uncovered, while you prepare other ingredients.

3. 3

   Pour the cold water into a small bowl and whisk in the flour using a fork until the mixture looks like thin pancake batter with small lumps — do not overmix, as lumpy batter creates crispier tempura.

4. 4

   Fill a medium heavy-bottomed pot or deep skillet two-thirds full with vegetable oil and place it over medium-high heat for 5–7 minutes until the oil shimmers and a tiny piece of batter sizzles immediately when dropped in.

5. 5

   While the oil heats, fill a large pot with water, bring it to a boil over high heat, then add the soba noodles and stir once with chopsticks or a fork so they separate.

6. 6

   Cook the soba for 4–5 minutes until tender but still slightly firm when you bite a strand, then drain in a fine-mesh strainer and set aside.

7. 7

   Working with 3–4 shrimp at a time, dip each shrimp into the batter using a fork to coat all sides, then carefully lower it into the hot oil and fry for 1.5–2 minutes until golden and crispy.

8. 8

   Use a slotted spoon to transfer the fried shrimp to a paper towel–lined plate, leaving about 30 seconds between batches so the oil stays hot and the next batch crisps properly.

9. 9

   Stir the soy sauce into the warm broth in the small pot, tasting and adding 1 teaspoon more soy sauce if it tastes too mild — it should taste savory and salty.

10. 10

    Divide the cooked soba noodles between two bowls, pouring half the hot dashi broth into each bowl.

11. 11

    Arrange 6 pieces of crispy tempura shrimp on top of each bowl and serve immediately while the shrimp are still warm and crunchy.

Tools you’ll need

• medium heavy-bottomed pot or deep skillet (at least 6 inches diameter)
• small pot
• large pot for boiling water
• fine-mesh strainer
• small bowl
• fork or chopsticks
• slotted spoon
• paper towels
• two serving bowls
• candy thermometer (optional, to verify oil temperature)

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