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Ingredient
Tempura Soba
Introduce
Chef :
Hiroko ListonTempura Soba
When you order ‘Tempura Soba’ at a restaurant in Japan, you will most likely have a few large Prawn Tempura placed on top of the Soba Noodles in hot soup. I actually like ‘Kakiage’ Tempura better. ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced ingredients. Today I used leftover Prawn, Onion & Carrot ‘Kakiage’ Tempura.
Cooking instructions
* Step 1
Place all the Soup ingredients in a saucepan and bring to the boil over medium heat. Boil for a few minutes, then set aside.
* Step 2
Meanwhile, cook Soba Noodles according to the instruction. I cooked my Dry Soba Noodles in boiling water for 4 minutes. *Note: DO NOT add Salt to the water.
* Step 3
When Soba Noodles are cooked, drain, and place in serving bowls. Pour over the hot soup, place Tempura and finely chopped Spring Onion, and enjoy.
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