Soba with Tempura

Soba with Tempura is a delightful Japanese dish that combines nutritious buckwheat noodles with crispy, lightly battered vegetables and shrimp. This healthy meal is perfect for a quick dinner and offers a satisfying crunch paired with the earthy flavors of soba.

Ingredients

• Soba noodles - 200 grams
• Water - 1.5 liters
• Shrimp (peeled and deveined) - 100 grams
• Carrot (thinly sliced) - 1 medium
• Sweet potato (thinly sliced) - 100 grams
• Green beans (trimmed) - 100 grams
• Tempura batter mix - 100 grams
• Ice-cold water - 150 ml
• Soy sauce - 30 ml
• Mirin - 15 ml
• Vegetable oil (for frying) - 500 ml

Steps

1. In a pot, bring 1.5 liters of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a bowl, mix the tempura batter mix with ice-cold water until just combined; do not overmix. The batter should be lumpy.
3. Heat vegetable oil in a deep pan or wok to 180°C (350°F).
4. Dip the shrimp and sliced vegetables (carrot, sweet potato, and green beans) into the tempura batter, allowing excess batter to drip off.
5. Carefully add battered shrimp and vegetables to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
6. In a small bowl, mix soy sauce and mirin to create a dipping sauce.
7. To serve, divide the soba noodles into two bowls, top with tempura, and drizzle with the dipping sauce.

Nutrition

• Calories: 500
• Protein: 20 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Buckwheat noodles are rich in protein and fiber, promoting digestive health.
• Tempura vegetables retain nutrients while providing a satisfying crunch.

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