Soba Noodles with Shrimp Tempura
Experience the freshness of Soba Noodles with Shrimp Tempura from Andrew Zimmern. Perfect for noodle lovers, this dish combines traditional flavors with a crispy shrimp twist. Enjoy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Deep-fry thermometer
- Fine-mesh sieve
- Cooling rack
- Colander
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Mixing bowl
- Serving bowl
- Whisk
- Baking sheet
- Slotted spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 pound dry soba noodles
- Vegetable oil, for drizzling
- 8 cups water
- 1 ounce kombu (dried kelp)
- 1 cup packed bonito flakes (1/2 ounce)
- 2 tablespoons shoyu or soy sauce
- 1 tablespoon light shoyu
- 1 tablespoon sugar
- Kosher salt
- Vegetable oil, for frying
- 1 cup rice flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 cups chilled club soda or seltzer
- 12 large shrimp—shelled and deveined, tails left on
- Thinly sliced radishes, for serving
- Thinly sliced scallions, for serving
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