Tempura soba

Name: Tempura soba
Yield: Serves four
Cuisine: Japanese
Ingredients: 8 raw prawns; 400 g (14 oz) dried soba; oil, for deep frying; 8 scallops; 1 spring onion, sliced; 1 tbsp light soy sauce; 2 tbsp mirin; 1.5 litres (2½ pts) dashi; 1 quantity tempura batter; ½ capsicum, cut lengthwise into 4 strips

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

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.

Ingredients

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

Asia
Japan
Fish course
Pescatarian
Noodles

Method

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