Vegetable Kakiage Soba Noodle Soup

March 8th, 2014 § 0 comments

Vegetable Kakiage Soba Noodle Soup_1

Kakiage is a type of tempura fritter made with mixed vegetable strips, and it’s one of the most popular topping for Japanese soba noodle soup.

I used kombu dashi (dried kelp stock) for this noodle soup, so it’s a good vegan recipe :)

Vegetable Kakiage Soba Noodle Soup_2


— Vegetable Kakiage Soba Noodle Soup (serves 4) —

400g soba noodles

Some spring onion, finely chopped

Vegetable oil for deep-frying

Nanami chilli pepper (optional)


— for noodle soup (kombu dashi) —

25g kombu (dried kelp)

1200ml water

80ml soy sauce

80ml mirin  (Japanese sweetened rice wine)


— for vegetable kakiage

90g plain flour

1 teaspoon baking powder

150ml water

2 ice cubes

1 carrot (medium size), julienned

1/2 onion, thinly sliced

80g green beans, chopped


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, pour in the hot noodle soup, arrange the vegetable kakiage on top, garnish with chopped spring onion and sprinkle with nanami chilli pepper (optional).


— to make noodle soup —

Lightly wipe the kombu with a clean damp cloth, Put the kombu in a large saucepan, cover with 1200ml of water and soak for 30 minutes.

Set the saucepan over a medium heat. Just before the water comes to a boil, remove the kombu.

Place the kombu 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 kakiage —

Heat the oil in a deep pan to 170C/340F.

Combine the flout and baking powder in a bowl.

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

Add the carrot, onion and green beans in the batter and mix together.

Take a scoop of the mixture with a large spoon and slip into the oil. Shape the piece, deep-fry until crisp and golden.

Drain excess oil on kitchen paper.





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