Advertisement
Tempura soba
- Serves
four
- Difficulty
Easy
By Terry Durack
Published 2002
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
8 400 g 14 oz - oil
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe