Soba Noodles with Tempura (Tempura Soba)

This dish is great for spoiling yourself and is equally a hit if you are having people over for dinner.


Serves: 1

  • 100g soba noodles
  • 350ml dashi
  • 2 shrimps
  • 50g spinach
  • 1 spring onion
  • some shichimi (optional)

<for the batter>

  • 1 egg
  • 50g plain flour, sifted
  • 80ml cold water
  • some vegetable or sunflower oil


  1. Shell the shrimps, cut off only the tips of the tails, devein, and make a few cuts on the underside.
  2. To make the batter, beat the egg and lightly mix with the cold water and flour.
  3. Heat the oil in a heavy-based deep pan.
  4. Dip the shrimps in the batter and deep-fry until they float on the surface of the oil. Once cooked, place them on kitchen paper to remove excess oil.
  5. Cook the spinach, drain it and cut into 5cm strips.
  6. Bring the dashi to the boil.
  7. Serve the noodles in a deep bowl, arrange the shrimp and spinach on top, and pour in the soup. Garnish with chopped spring onion and shichimi.