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.
2 serves Soba Noodles
4 to 6 pieces Tempura *Today I used leftover Prawn, Onion & Carrot ‘Kakiage’ Tempura
1 Spring Onion *finely chopped
600ml Dashi Stock *OR 600ml Water & 1 & 1/3 teaspoons Dashi Powder
4 tablespoons Mirin
5 tablespoons Soy Sauce
- Place all the Soup ingredients in a saucepan and bring to the boil over medium heat. Boil for a few minutes, then set aside.
- 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.
- 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.
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