Tempura Soba

Serves One

If you are in a hurry or are in a tight budget, eating at a soba outlet can be an option. This noodle made from buckwheat is flexible for breakfast, lunch and dinner. The soup base is mainly from bonito flakes dashi and the optional toppings can range from boiled eggs, grated yamaimo to assorted tempura. For lunch, the soba will be served cold and the tempura will be places on top of rice separately. At home, I serve soba for breakfast, usually just plain.

Today’s’ recipe is the dashi for tempura soba. The tempura recipe can be found here

1 cup bonito flakes/katsuboshi
1 tbs mirin
1 tbs soyu
1 1/2 cup water
soba for one person

Thin cut green onions (soak in ice water to reduce pungency)
Assorted tempura

How to prepare:
-Boil soba until cooked but not soft
-rinse in cold water, drain, set aside
-in a pan, boil water, bonito flakes, mirin, and soyu
-filter the bonito flakes

How to arrange:
-add soba in a bowl
-pour the soyu soup
-decorate with the sliced green onion and tempura


7 thoughts on “Tempura Soba

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s