25-Min Tempura Soba with Shrimp & Veggies
Crispy-fried shrimp and vegetables over chewy buckwheat noodles in a warm dashi-inspired broth. A restaurant-quality dinner that feels fast because the frying is the only real time commitment.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 6 oz soba noodles (buckwheat)
- 8 count large shrimp, peeled and deveined
- 1.5 cups mixed vegetables for tempura (zucchini, bell pepper, mushroom)
- ¾ cup all-purpose flour, divided
- 2 cups dashi broth or vegetable broth
- 3 tbsp soy sauce
- 2 cups neutral oil for frying (vegetable or canola)
Instructions
- 1
Heat oil to 350°F in a heavy-bottomed pot or deep skillet using a thermometer. Pat shrimp and vegetables completely dry.
- 2
Mix 0.5 cup flour with cold water to make a thin batter the consistency of heavy cream. Season with a pinch of salt.
- 3
Dredge shrimp and vegetables lightly in remaining flour, then dip into batter and drop carefully into hot oil. Fry in batches without crowding.
- 4
Cook until golden and crispy, 2-3 minutes per batch. Lift out with a slotted spoon onto a paper-towel-lined plate.
- 5
Boil soba noodles in salted water until al dente, about 4 minutes. Drain and divide between two bowls.
- 6
Heat broth with soy sauce until steaming, then pour over noodles. Top with hot tempura and serve immediately.
Tools you’ll need
- heavy-bottomed pot or deep 12-inch skillet
- instant-read thermometer
- slotted spoon
- paper towels
- two bowls
- small mixing bowl
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