Tempura Soba

Tempura Soba is a delightful Japanese dish featuring buckwheat noodles served with crispy tempura vegetables and shrimp, offering a harmonious blend of textures and flavors. This high-protein meal is not only satisfying but also a nourishing option for any time of the day.

Ingredients

• Soba noodles - 200 grams
• Shrimp (peeled and deveined) - 100 grams
• Zucchini - 100 grams (sliced thinly)
• Sweet potato - 100 grams (sliced thinly)
• Carrot - 50 grams (julienned)
• All-purpose flour - 50 grams
• Cornstarch - 50 grams
• Ice-cold water - 150 ml
• Vegetable oil - for frying
• Soy sauce - 30 ml
• Mirin - 15 ml
• Green onions - 2 stalks (sliced for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Cook the soba noodles in boiling water for 4-5 minutes until al dente, then drain and rinse under cold water. Set aside.
2. In a bowl, mix the all-purpose flour and cornstarch together, then gradually add the ice-cold water, stirring gently until just combined. Do not overmix; a few lumps are fine.
3. Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. Dip the shrimp and sliced vegetables into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry in batches for about 2-3 minutes or until golden brown and crispy.
5. Remove the tempura from the oil and drain on paper towels. Continue until all the shrimp and vegetables are cooked.
6. In a small bowl, mix together soy sauce and mirin to create a dipping sauce.
7. To serve, divide the soba noodles into two bowls, top with tempura, garnish with sliced green onions and sesame seeds, and serve with the dipping sauce on the side.

Nutrition

• Calories: 550
• Protein: 25 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 160 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp and soba noodles, promoting muscle health.
• Rich in vitamins and minerals from vegetables, supporting overall wellness.

Tags