Edible Omaha

Soba Noodles with Vegetable Tempura

Soba-Noodle-with-Vegetable-Tempura

Recipe and photos by Yuko Dobashi

Yield: 4 servings

1 quart grapeseed oil

Tempura batter
¼ teaspoon salt
1 cup all-purpose flour (save 3 tablespoons)
3 tablespoons corn starch
1 egg yolk
⅔ cup water with 2 ice cubes

Vegetable mixture
1 cup shredded carrots
1 small white onion, thinly sliced
1 cup chopped fresh cilantro

Soba noodles
8 ounces soba noodles (available at Asian Markets)
1 (8- to 12-ounce) jar Mentsuyu (liquid soba base)

Garnish, optional
Sliced green onions
Steamed snap snow peas, whole

In a large stockpot over medium-high heat, heat the oil to 375°.

Combine all ingredients for tempura batter in a large bowl and set aside.

Mix carrots, onion, cilantro and reserved 3 tablespoons of flour in a medium bowl
until coated.

Add vegetable mixture with tempura batter in the large bowl and quickly mix until vegetables are evenly coated with batter.

With a large spoon or cookie scoop, tightly scoop balls of vegetable mixture and gently place into preheated oil, 2 at a time. Fry until puffy and very light golden, about 2 minutes. Turn vegetables over and fry the other side for another 2 minutes. Carefully remove from oil and place on paper towels to drain.

Bring a large pot of water to a boil and cook the soba noodles per the instructions on the package (do not drain). Just before removing from heat, add soba noodle base to the noodles.

Pour noodles and soup in a bowl and top with the cooked vegetable tempura. Add garnishes, if desired.
Serve immediately.

Variation
Serve over rice with soy sauce in place of soba noodles and Mentsuyu.

2 cups cooked rice
1 cup soy sauce

Divide rice and soy sauce evenly among 4 serving bowls. Add tempura to each bowl and serve immediately.

YukoA native of Tokyo, Japan, Yuko Dobashi is excited to share wholesome Japanese recipes with Edible Omaha’s readers. A food photographer, Yuko loves to travel and try new restaurants. She enjoys the fact that the Omaha food scene is getting more diverse. Yuko earned her Bachelor of Science from the University of Nebraska–Lincoln and her Master of Business Administration from the University of Nebraska–Omaha. She works in Downtown Omaha for a Fortune 500 company. Follow her on Instagram @OmahaEat.

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