Soba Noodles in Hot Soup with Tempura

Name: Soba Noodles in Hot Soup with Tempura
Yield: Serves four
Cuisine: Japanese
Ingredients: 1 large (US extra large) egg, beaten; 400 ml/14 fl oz/1⅔ cups ice-cold water; 200 g/7 oz/scant 2 cups plain (all-purpose) flour; 150 ml/¼ pint/⅔ cup mirin; vegetable oil, for deep-frying; 900 ml/1½ pints/3¾ cups water; 150 ml/¼ pint/⅔ cup shoyu; 400 g/14 oz dried soba noodles; 1 spring onion (scallion), sliced; 16 medium raw tiger or king prawns (jumbo shrimp), heads and shell removed, tails intact; shichimi togarashi (optional); 900 ml/1½ pints/3¾ cups first dashi stock or the same amount of water and 12.5 ml/2½ tsp dashi-no-moto; 5 ml/1 tsp salt; 25 g/1 oz kezuri-bushi or 2 x 15 g/½ oz packets; 15 ml/1 tbsp caster (superfine) sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

When you cook Japanese noodle dishes, everyone should be ready at the dinner table, because cooked noodles start to soften and lose their taste and texture quite quickly.

Ingredients

400 g/14 oz dried soba noodles
1 spring onion (scallion),

Asia
Japan
Dinner
Fish course
Pescatarian
Pasta

Method

To make the soup, put the mirin in a large pan. Bring to the boil, then add the rest of the soup ingredients apart from the dashi stock. Bring back to the boil, then reduce the heat to low. Skim off the scum and cook for 2 minutes. Strain the soup and put back into a clean pan with the dashi stock.
Remove the vein from the prawns, then make 5 shallow cuts into