Soba Noodle Soup with Tempura Shrimp
Here’s a delicious noodle soup that is so versatile! Be creative with your topping and create your own soba noodle bowls that your family and friends will love.
Ingredients
3-4 bunches buckwheat soba noodles, cooked and rinsed
For the Broth:
6 cups water
1 sheet Dashi Kombu (seaweed)
1-2 tbsp Bonito Soup Stock
1/3 cup soy sauce
1 tbsp mirin
For the Shrimp Tempura:
12 large shrimp pieces, peeled
1 1/2 - 2 cups water
1 tsp salt
1 egg
1 cup flour
1 cup cornstarch
Oil for frying
Toppings for soba noodle soup:
Fried tofu
Shitaki Mushrooms
Sliced Lotus root
Shrimp tempura
Sliced green onions
Sliced fish cakes
Instructions
1
Cook the noodles according to the packages directions.
2
To make the broth, bring the water and Dashi Kombu to a boil and simmer for 5 minutes.
3
Remove the Kombu from the water and add the bonito soup stock granules, soy sauce and mirin. Stir together, taste and adjust soy sauce if needed. Set aside on a low simmer
4
To make the tempura shrimp: Carefully flatten out the shrimp by making small diagonal slices on the curved side of the shrimp and pressing it flat
5
In a medium size bowl, mix the water, salt, egg, flour and cornstarch together until combined being careful not to mix too long (don’t want to develop the gluten).
6
Dredge the prepared shrimp in flour and dip in the tempura batter. Fry until golden brown.
7
To build the soup, portion the noodles in the bowl and top with the various toppings of choice. Laddle the hot broth over the soup and enjoy.
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