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Tempura and Soba Noodle Lunch
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Aunty Eiko's international cuisine experienceTempura and Soba Noodle Lunch
I sometimes make Tempura Soba for lunch or dinner. The water after boiling soba noodles is very healthy, so please don’t throw away. We always drink Soba soup putting Soba water after eating all Soba noodles. At the Soba restaurant they bring Soba water after we eat Soba noodle.
Ingredient
Cooking instructions
* Step 1
Ingredients of Tempura: kale, pumpkin, eggplant, Okura, green sweet pepper and carrot. Make tempura batter. This time I used Tempura flour but you can make flour50g, rice flour or starch1 tablespoon, water80ml, baking powder 1/2 teaspoon and 1 cube ice.
* Step 2
Fry in vegetable oil.
* Step 3
* Step 4
Boil Soba noodle and wash noodle with cold water. Don’t throw away soba boiling water.
* Step 5
Make Soba soup. This time I used instant soba soup.
* Step 6
Dish noodles and garnish with cut Nori seaweed.
* Step 7
Enjoy 😉
* Step 8
After you eat soba noodle please put boiling soba water in soup and enjoy healthy soup.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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