Tempura soba

Preparation info

  • Serves


    • Difficulty


Appears in



By Terry Durack

Published 2002

  • About

The Japanese love adding crisp tempura to noodle soups. Personally, I like to serve the tempura separately at the table and let each person add it while still crisp and crunchy to the soup, but that’s a very un-Japanese thing to do.


  • 8 raw prawns
  • 400 g (14 oz) dried soba
  • oil


Peel prawns, but leave tails and heads intact. Devein by hooking out the black intestinal tract with a fine bamboo skewer.

Bring water to the boil, add soba and when water returns to the boil, add 1 cup cold water. When water again returns to the boil, add another cup cold water. Repeat the pro