Soba Noodles in Broth with Shrimp Tempuras

This dish clearly has been inspired from my trip to Japan in 2016. It’s something I have loved eating since I have found out how easy soba noodles are to digest. Indeed, they are made of buckwheat and don’t make the stomach swell while it processes the food down.

Soba Noodles Broth and Shrimp Tempura by cookingtrips.wordpress.com

The clear broth makes it a flavorful yet light option for all seasons. It warms up during Winter, and hydrates in Summer. The Japanese drink it all year long, and so should we, as it makes a light and healthy lunch or dinner for all even when served along with tempuras and soba noodles.

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Soba noodles soup with Tempura, Kyoto

I remember that I had soba for the first time in Kyoto. The restaurant we had picked was invisible from the street. Our eyes had been caught by a nice picture of the dishes displayed on a small wall poster next to… a jewelry store! Intrigued, we had asked the jewelry vendors at the door where the restaurant was, and they had taken us – with no words but a smile – to an elevator inside their own shop. We thought we’d soon be conned into some tourists trap of some sort, but with a hidden reluctance we followed the fella. The lift took us to the 5th floor where the small restaurant was. We’ve been sat by the bar – where it’s common to eat in Japan – and ordered the most delicious meal of that day. I also loved the ceramic bowl that my soba noodles had been served in, so pretty!

Soba Noodles Broth with Shrimp Tempura by cookingtrips.wordpress.com

The tempuras were fried to perfection, and I still remember we didn’t know at first how to eat them properly – that is, together in the broth with the noodles. We had first taken a bite or two just like this, but soon we realized we hadn’t got it right, when we saw our Japanese neighbors indulging in the dish by dipping the tempuras in the broth. it doesn’t seem like it, but trust me, the flavors of the tempura and the broth both got multiplied by ten, all of a sudden! The tempura never got soggy, and the overall dish immediately reached a so much higher level all at once! We fell in love :) And now I’m dying to find such quality again in a bowl. Obviously the ones I am making at home are not comparable, but still it’s a good start. Itadakimasu!

Soba Noodles Broth with Shrimp Tempuras - by cookingtrips.wordpress.com

INGREDIENTS for 2

  • About 750 ml of water
  • 1/2 cube of dehydrated chicken stock
  • 1 tsp of ground ginger
  • the stalk of a green onion
  • 1 tbsp of soy sauce
  • 1/2 tsp of Shaoxing wine or rice vinegar
  • 1/2 tsp of sesame oil
  • a pinch of salt
  • chopped leaves of a green onion
  • 12 to 15 mini shrimp tempuras or 6 to 12 medium ones
  • 2 portions of soba noodles

DIRECTIONS

  1. Heat water in a saucepan with the cube of chicken stock.
  2. When it starts boiling, add the ginger and the stalk of green onion, chopped like small sticks.
  3. After a couple minutes, add the soy sauce, rice vinegar and sesame oil
  4. In the meantime, preheat the oven at 210 degrees C.
  5. Line the baking tray of the oven with lining paper, and bake the shrimp tempuras for 12 minutes.
  6. Cook the soba noodles during 3 minutes in the boiling broth, and immediately transfer them to a bowl when done.
  7. Pour the broth over the noodles.
  8. Add the pinch of salt and chop the green part of the onion over.
  9. Serve the shrimp tempuras on the side.
  10. When eating this dish, you should know that the tempuras are meant to be dipped into the broth and eaten along with it.

Created and Written by Sophie Rebibo-Halimi. © 2018 All Rights Reserved. 

3 comments

    • Thank you Sue, your comments always are so warmful. I also occasionally go back to older posts of yours, especially when I liked the pictures. Yes, soba definitely are the healthy noodles, I am surprised that it ils still pretty uncommon in Europe to eat them on a regular basis. How about in Australia ?!

      Liked by 1 person

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