Tempura Soba (Buckwheat Noodle Soup with Tempura)



2 servings dry buckwheat noodles 
4 pieces shrimp tempura 
1/4 bunch fresh spinach 
1 green onion 
Shichimi pepper (seven herb pepper), available in oriental store

Seasonings for soup
1/3 cup Mizkan Soup Base 
2 1/4 cup water


Wash spinach, parboil in hot water for a few minutes, drain, rinse and cut into 1 1/2 inch lengths. Set aside.

In a pot, combine water and Mizkan Soup Base and bring to boil.

In a separate pot, boil buckwheat noodles until done. Drain and rinse in plenty of cold water. Place cooked noodles into two bowls then pour hot sauce over the noodles.

Top the soup with Shrimp tempura, spinach, finely chopped green onion, and shichimi pepper to taste.

Makes 2 servings


Tempura Soba (Buckwheat Noodle Soup with Tempura)
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