If you’re craving a comforting yet elegant dish that brings together the crunch of tempura and the savory goodness of seafood, Tempura Soba Noodles with Mixed Seafood is the perfect choice. This Japanese-inspired dish combines chewy soba noodles, tender mixed seafood, and crispy tempura in a flavorful, aromatic broth. It’s a dish that’s both satisfying and light, ideal for a quick meal or a special dinner.
At the base of this dish are the soba noodles, made from buckwheat flour. Their nutty flavor and slightly chewy texture provide a hearty foundation for the seafood and tempura. After cooking the soba noodles, rinse them under cold water to stop the cooking process and keep them firm, making them perfect for a chilled dish or a hot, comforting soup.
The mixed seafood, which can include shrimp, squid, scallops, and fish, is quickly sautéed to keep it tender and flavorful. The seafood is added to a light, savory broth made with dashi, soy sauce, and mirin. The umami-rich broth enhances the seafood and noodles without overwhelming them, providing the perfect balance of salty, sweet, and savory notes.
The tempura adds the star element to this dish. Lightly battered shrimp, fish, and vegetables are deep-fried until golden and crispy, creating a delightful contrast in texture to the noodles and seafood. The tempura pieces are served on top of the soba, adding a satisfying crunch to each bite. You can even drizzle a little extra tempura dipping sauce on top for an added layer of flavor.
To finish, garnish the dish with a sprinkle of sesame seeds, sliced green onions, and perhaps a dash of chili flakes for a bit of heat. The combination of crispy tempura, tender seafood, and savory broth makes Tempura Soba Noodles with Mixed Seafood a comforting and delicious choice for any occasion.
In summary, this dish combines the best of both worlds, the freshness of seafood, the crispiness of tempura, and the heartiness of soba noodles, all brought together in one flavorful, satisfying bowl.
Ingredients
- 200 g soba noodles
- 200 g mixed seafood squid, scallops), shrimp
- 1 cup all-purpose flour
- 1 cup ice water
- 1 egg yolk
- vegetable oil for frying
- 1 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 green onion sliced
- Shichimi togarashi Japanese seven spice, for garnish
Instructions
- Cook the soba noodles according to the package instructions. Drain and rinse under cold water. Set aside.
- In a deep frying pan or pot, heat vegetable oil to 180°C (350°F) for deep frying.
- In a mixing bowl, combine all-purpose flour, ice water, and egg yolk. Mix until smooth.
- Dip the mixed seafood in the batter and carefully add it to the hot oil. Fry until golden brown and crispy. Remove from the oil and drain on paper towels.
- In a saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a boil and simmer for 3-5 minutes to develop the flavors.
- Divide the cooked soba noodles into serving bowls. Top with the tempura seafood and pour the hot broth over the noodles.
- Garnish with sliced green onions and shichimi togarashi. Serve hot and enjoy!