Soba Noodle Soup with Prawn Tempura
Ingredients (2 servings)
| Prawns |
2 (or desired quantity) |
|
【A】
Egg (beaten) |
1/2 |
|
Water |
100 ml |
|
Flour |
60 g |
| Vegetable oil |
Amount necessary for frying |
| Soba (buckwheat) noodles |
2 servings |
|
【B】
Water |
4 cups |
|
Soy sauce |
3 Tbsp |
|
Soup stock powder |
2 tsp |
|
Sugar |
2 tsp |
| Green onion (thinly sliced) |
Desired amount |
| S&B Assorted Chili Pepper (Nanami Togarashi) |
As needed |
Directions
- Shell each prawn, leaving the telson (tail) and one section of the shell attached to the tail. Then, remove the vein, diagonally cut off the tail tip and squeeze water out of the tail with a kitchen knife.
Rinse well, wipe water off, make a few slits in the belly of the prawn to make it straight.
Mix 【A】 to make batter, and dip the prawn into batter, and deep-fry in oil heated to 170-180℃ (340-360℉).
- Thinly slice the green onion, put in water and drain the water. Boil the soba noodles in boiling water until cooked and drain the water.
Mix 【B】 well in a pot and bring to a boil to make the soup.
- Put the soba noodles and soup in a warmed bow. Top with the prawn tempura and the thinly sliced green onion as desired.
Sprinkle with S&B Assorted Chili Pepper (Nanami Togarashi), and enjoy.
