When you order ‘Tempura Soba’ at a restaurant in Japan, you will most likely have a few large Prawn Tempura placed on the Soba Noodles in hot soup. I actually like ‘Kakiage’ Tempura better. ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. Today I used leftover Prawn, Onion & Carrot ‘Kakiage’ Tempura.

Makes

2 Servings

Ingredients

2 serves Soba Noodles
4 to 6 pieces Tempura *Today I used leftover Prawn, Onion & Carrot ‘Kakiage’ Tempura
1 Spring Onion *finely chopped

Soup
600ml Dashi Stock *OR 600ml Water & 1 & 1/3 teaspoons Dashi Powder
4 tablespoons Mirin
4 tablespoons Soy Sauce

Method
  1. Place all the Soup ingredients in a saucepan and bring to the boil over medium heat. Boil for a few minutes, then set aside.
  2. Meanwhile, cook Soba Noodles according to the instruction. I cooked my Dry Soba Noodles in boiling water for 4 minutes. *Note: DO NOT add Salt to the water.
  3. When Soba Noodles are cooked, drain, and place in serving bowls. Pour over the hot soup, place Tempura and finely chopped Spring Onion, and enjoy.