Soba Noodles with Vegetable Tempra

June 16th, 2011 § 2 comments

This is also a very traditional Japanese dish and it’s suitable for vegans.

You can make dashi stock from dried shiitake mushrooms too. It’s very easy to make; just soak them in lukewarm water for an hour, and then, here is the umami-rich dashi stock.


— Soba Noodles with Vegetable Tempra (serves 4) —

400g soba noodles

Some spring onion, finely chopped

Vegetable oil for deep-frying


— for noodle soup —

6-7 dried shiitake mushrooms

1200ml lukewarm water

50ml soya sauce

50ml mirin


— for vegetable tempra —

90g plain flour

1 teaspoon baking powder

150ml water

2 ice cubes

4 shiitake mushrooms, stemmed

100g red pepperr

100g butter nut squash

8 fine beans


— to make noodle soup —

Shiitake soup stock: Place the dried shiitake mushrooms in the lukewarm water, leave for 1 hour at least, strain with a fine meshed sieve (if you don’t have a time, boil the dried shiitake mushrooms once and leave for 10 minutes).

Place the shiitake soup stock, soya sauce and mirin in a pan and bring to the boil, turn down the heat to low and  simmer the noodle soup about 2 minutes.


— to make vegetable tempra —

Heat the oil in a deep pan to 340F.

Cut the red pepper and butter nut squash into bite-sized slices.

Combine the flout and baking powder in a bowl.

Place 150ml water and 2 ice cubes in another bowl, add the flour mixture, mix together very lightly with chopsticks.

Lightly dip ingredients in the butter and immediately deep-fry them until crisp.

Drain excess oil on kitchen papers.


Cook the soba noodles in a large pot of boiling water until cooked (follow the package directions) and drain.

Place the cooked soba noodles in a deep bowl, sprinkle chopped spring onion, pour in the hot noodle soup, arrange the vegetable tempra on top.

§ 2 Responses to Soba Noodles with Vegetable Tempra"

Leave a Reply

Your email address will not be published. Required fields are marked *