20-Min Tempura Soba with Shrimp & Crispy Veg
Buckwheat noodles in a hot dashi broth topped with crispy shrimp and vegetable tempura, plus cool grated daikon. Restaurant-quality in under 20 minutes using a dashi-paste shortcut.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 8 oz soba noodles (buckwheat)
- 8 oz large shrimp, peeled & deveined
- 2 cups vegetables for tempura (zucchini, shiitake, sweet potato)
- 2 tsp dashi paste or instant dashi powder
- ¾ cup all-purpose flour
- ½ cup daikon radish, finely grated
- 3 cups neutral oil for deep frying
Instructions
- 1
Bring a pot of salted water to a boil. Add soba noodles and cook until tender, ~4 minutes. Drain, rinse briefly with cold water, and set aside.
- 2
In the same pot, bring 4 cups water to a boil. Whisk in dashi paste until dissolved. Season lightly with salt—dashi carries enough umami.
- 3
Heat oil in a deep skillet to 350°F (test by dropping a flour pinch—it should sizzle immediately). Pat shrimp and veg dry on paper towels.
- 4
Mix flour with cold water to form a thin batter (no lumps needed—rustic batter is fine). Dip shrimp and vegetables, then fry 2-3 minutes until golden and crispy. Drain on paper towels.
- 5
Divide cooked soba between two bowls. Ladle hot dashi over the noodles until half-full. Top with crispy tempura and a mound of grated daikon.
- 6
Serve immediately. Dip tempura or noodles into the dashi before eating—the daikon cuts the richness of the fried coating.
Tools you’ll need
- large pot
- deep skillet or small wok
- instant-read thermometer or deep-fry thermometer
- slotted spoon or spider strainer
- paper towels
- two serving bowls
- microplane or box grater for daikon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
