Soba noodles in hot broth with tempura prawns

Name: Soba noodles in hot broth with tempura prawns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 spring onion/scallion, sliced; 900 ml/1½ pints/3¾ cups water; Japanese spice (shichimi togarashi) (optional); 900 ml/1½ pints/3¾ cups kombu dashi stock; vegetable oil, for deep-frying; 200 g/7 oz/scant 2 cups plain/all-purpose flour; 1 large egg, beaten; 16 medium raw tiger or king prawns/jumbo shrimp, heads and shell removed, tails intact; 400 ml/14 fl oz/1⅔ cups ice-cold water; 150 ml/¼ pint/⅔ cup mirin; 150 ml/¼ pint/⅔ cup dark soy sauce; 25 g/1 oz dried bonito flakes (kezuri-bushi); 15 ml/1 tbsp caster/superfine sugar; 5 ml/1 tsp salt; 400 g/14 oz fresh soba noodles or ramen noodles

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Soba noodles are made with buckwheat, which gives them a distinctive nutty and slightly chewy texture that contrasts pleasingly with the crisp lightness of the tempura prawns in this dish. Soba make a good substitute for ramen noodles if you are gluten-intolerant, or simply want to ring the changes.

Ingredients

For the base

900 ml/1½ pints/3¾ cups water
900

Asia
Japan
Fish course
Pescatarian
Soup

Method

To make the base broth, put the mirin from the tare in a large pan. Bring to the boil, then add the measured water and the remaining tare ingredients. Bring back to the boil, then reduce the heat to low. Skim off any scum that rises and cook for 2 minutes.
Strain the broth and put into a clean pan with the dashi stock. Bring to a simmer and keep warm until read