Soup and Noodles with Batter-Fried Shrimp

Name: Soup and Noodles with Batter-Fried Shrimp (Tempura Soba )
Yield: Serves 3–4.
Cuisine: Japan
Ingredients: ½ teaspoon shichimi tōgarashi (7-spice hot pepper) or 1 teaspoon grated fresh ginger; 3 tablespoons soy sauce, preferably usu kuchi shōyu (light soy sauce); ⅓ cup or 1 small pack (5 grams) katsuo bushi (bonito flakes); 3 tablespoons mirin (syrupy rice wine); 8–10 stalks mitsuba (trefoil) or coriander; 3½ cups dashi (Basic Soup Stock); 3–4 portions fresh soba (buckwheat noodles), cooked according to instructions, or 10–12 ounces fresh-dried soba, cooked according to instructions

Tempura Soba

Preparation info

Serves
3–4
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Crisp fried shrimp and soft buckwheat noodles in a rich amber broth make a very nice light meal. You can make use of leftover shrimp tempura if you reheat them first in a preheated 250-degree oven for about 7–8 minutes. The soup can be made several days in advance and refrigerated, or frozen for up to 1 month.

Ingredients

Soup

3½ cups dashi (Basic Soup Stock)
3 tablespoons soy sauce, preferably usu kuchi shōyu (light soy

Method

To make the soup, bring the stock to a simmer in a small saucepan. Season with the soy sauce and syrupy wine, then stir, and cook for 1–2 minutes. Remove the saucepan from the heat and add the bonito flakes. Let them float to the bottom naturally, stir them up and let them settle again. Strain the broth through a cloth-lined strainer, discarding the bonito flakes. Return the soup to the saucepa