Asian

Cold Soba with Tempura

Name: Cold Soba with Tempura
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz Dried soba noodles; 1.5 cups Dashi stock; 0.5 cup Soy sauce; 0.5 cup Mirin; 12 pieces Large shrimp (peeled and deveined); 1 small Sweet potato (sliced into rounds); 4 pieces Shiitake mushrooms; 1 cup Tempura flour; 0.75 cup Ice-cold sparkling water; 3 cups Vegetable oil for frying; 2 stalks Green onions (thinly sliced); 1 tsp Wasabi paste

Experience the perfect harmony of chilled, nutty buckwheat noodles and light, golden-crisp tempura. This refreshing Japanese classic is served with a savory dashi-based dipping sauce and traditional garnishes for a sophisticated yet simple summer meal.

Prep

25m

Cook

20m

Serves

Calories

580kcal

Qty	Ingredient
12 oz 340 g	Dried soba noodles
1.5 cups 360 ml	Dashi stock
0.5 cup 120 ml	Soy sauce
0.5 cup 120 ml	Mirin
12 pieces 12 pieces	Large shrimp (peeled and deveined)
1 small 150 g	Sweet potato (sliced into rounds)
4 pieces 4 pieces	Shiitake mushrooms
1 cup 125 g	Tempura flour
0.75 cup 180 ml	Ice-cold sparkling water
3 cups 710 ml	Vegetable oil for frying
2 stalks 2 stalks	Green onions (thinly sliced)
1 tsp 5 g	Wasabi paste

How to Make Cold Soba with Tempura

Step 1. Prepare the dipping sauce (Tsuyu) by combining dashi stock, soy sauce, and mirin in a small saucepan. Bring to a simmer over medium heat, then immediately remove and let cool completely in the refrigerator.

Step 2. Bring a large pot of water to a boil and cook the soba noodles according to package instructions (usually 5-7 minutes). Drain immediately and rinse thoroughly under cold running water, rubbing the noodles gently to remove excess starch. Submerge in ice water until serving.

Step 3. Prepare the tempura ingredients by patting the shrimp and vegetables dry. Score the undersides of the shrimp to prevent curling during frying.

Step 4. Prepare the tempura batter by mixing the tempura flour with ice-cold sparkling water. Mix very lightly with chopsticks; lumps are fine and over-mixing will result in a heavy coating.

Step 5. Heat frying oil to 340°F (170°C). Dip shrimp and vegetables into the batter and fry in small batches until light golden and crisp, about 2-3 minutes. Drain on a wire rack.

Step 6. Divide the chilled soba onto bamboo mats or plates and top with strips of nori if desired. Serve the cold dipping sauce in individual small bowls alongside the hot tempura, with wasabi and green onions on the side for diners to mix into their sauce.

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Keep the tempura batter as cold as possible to ensure a light, lacy texture upon contact with the hot oil.
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Don't skip the step of rubbing the soba noodles under cold water; this removes the surface starch and gives them their signature 'snap'.
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For the best results, use a thermometer to maintain the oil temperature between 340°F and 360°F.
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If you don't have tempura flour, a 50/50 mix of all-purpose flour and cornstarch works well as a substitute.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, use 100% buckwheat soba (Jyuwari Soba) and a gluten-free tempura flour or rice flour batter, ensuring your soy sauce is replaced with Tamari.

How do I eat Ten Zaru Soba?

Mix a little wasabi and green onion into your individual dipping bowl, then dip a small bundle of noodles and a piece of tempura into the sauce before eating.

Why is my tempura batter soggy?

This usually happens if the oil isn't hot enough or if the batter was over-mixed, which develops gluten and makes it doughy rather than crispy.

Can I reuse the frying oil?

Yes, once cooled, filter the oil through a fine-mesh sieve or cheesecloth to remove debris and store it in a cool, dark place for one or two more uses.