Vegetable Tempura Soba
Vegetable tempura soba, the perfect dish for rainy weather! Perfect noodles for daily healthy diet.
Posted By: Deirdre K Todd
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine Japanese
Servings 2 Servings
Calories 628 kcal
- 1 pkg. dried or instant soba cooked according to package directions, drained
- 4 c. favorite dashi
Garnish:
- wakame
- chopped green onion,
- soft boiled egg
Tempura:
- 1 c. green beans slivered
- 1 small carrot, peeled slivered
- 1 small gobo peeled, slivered, soaked in water
- as needed Vegetable oil for frying
Batter:
- 1/2 c. flour
- 1/2 c. cornstarch
- 1 medium egg
- 1/2 c. cold water
In a saucepot over medium heat; bring dashi to a boil. Reduce heat; simmer.
Divide noodles into 2 serving bowls.
In a mixing bowl; sift together flour and cornstarch.
In a separate bowl; beat together egg and water. Add liquid all at once into dry ingredients; mixing only until dry ingredients are moistened.
Batter will be lumpy. Drop vegetables into batter by heaping tablespoonful. Gently separate.
Fry until golden brown on both sides. Drain on paper towels.
Calories: 628kcalCarbohydrates: 112gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 1605mgPotassium: 864mgFiber: 6gSugar: 6gVitamin A: 5249IUVitamin B1: 1mgVitamin B5: 1mgVitamin C: 16mgCalcium: 231mgIron: 6mg
Keyword vegetable, tempura, soba, noodle, soup, vegetable tempura soba, tempura soba, vegetable tempura, dashi