Tempura Soba Noodle Soup (Tensoba)

Name: Tempura Soba Noodle Soup (Tensoba)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 150 ml cold water (thoroughly chilled in the fridge); 100 ml carbonated water (chilled, or use extra cold water instead); 30 g cornstarch; 150 g unbleached cake flour (or pastry flour, low-protein, around 7-8%); unbleached cake flour (as needed, for dusting); 1 egg (chilled); 8 large shrimp (16/20 count is the guide, shelled with the tails left on); 4 fresh shiitake mushrooms (stems removed); 100 g eggplants (cut into wedges and soaked in cold water); 8 perilla leaves (shiso); cooking oil (neutral with a high smoke point, such as rice bran, rapeseed or vegetable oil); 1000 ml dashi stock (made with bonito flakes and kombu); 5 tbsp Japanese soy sauce (koikuchi shoyu); 2 tbsp mirin; ½ tsp salt; 400 g dry soba noodles (about 100 g per serving, check the bag for an 80 percent buckwheat blend); finely chopped green onions (as needed); kamaboko fish cake (as needed); Japanese chili powder (shichimi togarashi) (as needed); dried wakame seaweed (rehydrated, as needed)

Instructions

Prep:15minCook:15min

Make classic Japanese Tempura Soba at home with nutty buckwheat noodles served in a hot dashi broth and topped with perfectly crispy tempura shrimp and vegetables.

Updated at: Thu, 10 Sep 2026 07:55:37 GMT