Soba noodles in hot broth with tempura prawns from Ramen by Heather Whinney
Soba noodles are made with buckwheat, which gives them a distinctive nutty and slightly chewy texture that contrasts pleasingly with the crisp lightness of the tempura prawns in this dish. Soba mak...
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Ingredients
- 25 g/1 oz dried bonito flakes (kezuri-bushi)
- 150 ml/¼ pint/⅔ cup mirin
- 400 g/14 oz fresh soba noodles or ramen noodles
- 900 ml/1½ pints/3¾ cups kombu dashi stock
- 15 ml/1 tbsp caster/superfine sugar
- 900 ml/1½ pints/3¾ cups water
- 1 large egg, beaten
- 5 ml/1 tsp salt
- 16 medium raw tiger or king prawns/jumbo shrimp, heads and shell removed, tails intact
- 150 ml/¼ pint/⅔ cup dark soy sauce
- 400 ml/14 fl oz/1⅔ cups ice-cold water
- 200 g/7 oz/scant 2 cups plain/all-purpose flour
- Japanese spice (shichimi togarashi) (optional)
- 1 spring onion/scallion, sliced
- vegetable oil, for deep-frying
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