There’s something incredibly satisfying about adding a crispy element to a warm, savory soup. Think of it like adding crackers to tomato soup, but infinitely more elegant. The vegetable tempura softens just slightly in the hot dashi broth, yet retains a delightful crunch that contrasts beautifully with the chewy soba noodles. While any tempura vegetable works—shiitake mushrooms, asparagus, or sweet potato—my absolute favorite is tempura avocado for a creamy, unexpected twist. This dish is all about that perfect, last-minute assembly for the ultimate texture experience.
Ingredients
• 4 cups / 1 liter Vegetarian Dashi or low-sodium vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• ½ tablespoon sake
• 6 oz / 175 g dried soba noodles
• 2 inari pouches, cut into thin strips
• 8 pieces prepared Vegetable Tempura
• 1 4×7-inch / 10×13-cm nori sheet, cut into thin strips
• 2 green onions, thinly sliced
Instructions
1. In a medium saucepan, bring the Vegetarian Dashi to a low simmer. Stir in the soy sauce, mirin, and sake. Allow the broth to simmer gently for 5 minutes to meld the flavors.
2. While the broth simmers, bring 4 quarts / 3.75 liters of unsalted water to a boil in a large pot. Add the soba noodles and cook for about 7 minutes, or until cooked through but still firm (al dente).
3. Drain the noodles in a colander and rinse them thoroughly with warm water to remove excess starch.
4. Divide the rinsed noodles evenly among 4 serving bowls. Ladle 1 cup / 250 ml of the hot broth over the noodles in each bowl.
5. Top each bowl equally with the Vegetable Tempura pieces, inari strips, nori strips, and sliced green onions. Serve immediately.
Nutritional Information
• Recipe Details
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
Pro Tips
• for Perfect Tempura Soba
• Add the tempura to the soup immediately before serving. This is the golden rule to ensure it stays crispy and doesn’t become soggy.
• Don’t skip rinsing the soba noodles. Rinsing removes the surface starch, which prevents the noodles from clumping and keeps the broth clear.
• Keep the broth at a gentle simmer after adding the seasonings. A hard boil can evaporate the delicate aromas of the mirin and sake.
• For a touch of heat, add a sprinkle of shichimi togarashi (Japanese seven-spice blend) to the finished bowls.
FAQ
Q: Is this tempura soba recipe vegan
A: Yes, this recipe is easily made vegan. Ensure your Vegetarian Dashi is kombu and/or shiitake-based. The key is to use prepared vegetable tempura made with an egg-free batter, which is a common preparation. Inari pouches are seasoned fried tofu and are typically vegan, but always check the package ingredients to be certain.
Q: How can I add more protein to this vegetarian noodle soup
A: To boost the protein content, you can add pan-fried firm tofu cubes, shelled edamame, or baked tempeh alongside the tempura. The inari pouches included in the recipe are made from tofu and already contribute a good amount of plant-based protein to the dish.
Q: Can I make this vegetarian tempura soba ahead of time
A: This dish is best assembled right before serving to maintain the tempura’s crispness. However, you can prep the components ahead. Store the cooled broth, cooked/rinsed soba noodles, and toppings in separate airtight containers in the refrigerator for up to 2 days. Reheat the broth and re-crisp the tempura in an oven or air fryer before assembling.
Q: How do I make this recipe gluten-free
A: To make a gluten-free version, use 100% buckwheat soba noodles (check the packaging as many brands contain wheat). Substitute the soy sauce with gluten-free tamari. You will also need to ensure your prepared vegetable tempura was made with a gluten-free batter mix.
