Soba noodles in hot broth with tempura prawns

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

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.


For the base

  • 900 ml/ pints/ cups water
  • 900


  1. 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.
  2. Strain the broth and put into a clean pan with the dashi stock. Bring to a simmer and keep warm until read