Tempura Soba

Tempura Soba is made using soba noodles, which are traditional Japanese noodles made primarily from buckwheat flour. The nutty flavor of the buckwheat pairs exceptionally well with the savory broth and crispy fried tempura.

The most common topping for Tempura Soba is a large prawn or shrimp tempura, known as ebi tempura. However, restaurants often include vegetable tempura, such as sweet potato or shiso leaf, alongside the shrimp.

While soba noodles can be served cold with a dipping sauce, Tempura Soba is traditionally served hot. The hot broth, or tsuyu, is poured over the noodles and tempura, slightly softening the crispy batter.

The savory broth used in hot Tempura Soba is called kakejiru or simply tsuyu. It is traditionally made from a concentrated base of dashi stock, soy sauce, and mirin.