Toshikoshi Soba with Shrimp Tempura and Yuzu Broth

A traditional Japanese New Year's Eve noodle soup featuring buckwheat soba noodles in a light, fragrant broth, topped with crispy shrimp tempura and a hint of yuzu citrus.

Prep Time

20 minutes

Total Time

45 minutes

Calories

495

Level

Medium

Yields

4 servings

Cost

£4.74

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Asian•Japanese

Main Ingredient:

Seafood

Mood:

Healthy

Ingredients

Servings

300gDried Soba Noodles(Japanese buckwheat noodles)

£3.00

16largeShrimp(Peeled and deveined, tails on or off (your preference))

£8.00

0.5cupAll-Purpose Flour(For tempura batter)

£0.10

0.3cupCornstarch(For tempura batter)

£0.15

0.3tspBaking Powder(For tempura batter)

£0.02

0.5cupIce Water(For tempura batter)

As neededVegetable Oil(For deep frying)

£0.50

4cupsDashi Broth(Instant dashi granules or homemade)

£2.00

3tbspSoy Sauce

£0.15

2tbspMirin(Sweet rice wine)

£0.40

1tbspSake(Optional, for extra flavor)

£0.50

1tbspYuzu Juice(Or lemon juice if yuzu is unavailable)

£1.00

2Green Onions(Thinly sliced, for garnish)

£0.60

1sheetNori Seaweed(Cut into thin strips, for garnish)

£0.75

2tbspGrated Daikon Radish(Optional, for serving)

£0.20

1tspGrated Ginger(Optional, for serving)

£0.10

To tasteTempura Sauce(Optional, for dipping shrimp tempura)

£1.50

Total Cost

£18.97

£4.74 per serving

The Method

1
Prepare the tempura batter: In a bowl, whisk together the flour, cornstarch, and baking powder. Gradually add the ice water, whisking lightly until just combined. Do not overmix; a few lumps are okay. Keep the batter cold.
2
Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
3
Dip the shrimp into the cold tempura batter, coating evenly. Carefully lower the battered shrimp into the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4
Cook the soba noodles according to package directions. Drain well and rinse with cold water to stop the cooking process. Drain again thoroughly.
5
While the noodles are cooking, prepare the broth: In a large pot, combine the dashi broth, soy sauce, mirin, and sake (if using). Bring to a simmer over medium heat.
6
Stir in the yuzu juice just before serving.
7
Divide the cooked soba noodles among four bowls. Ladle the hot broth over the noodles.
8
Top each bowl with 4 pieces of shrimp tempura, sliced green onions, and strips of nori seaweed. Serve immediately with grated daikon radish and ginger on the side, if desired, and tempura sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

495 kcal / 2071 kJ

Carbs

60g

23% of RDA

Fat

16g

23% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Keep the tempura batter cold for a lighter, crispier result. Use ice water and avoid overmixing.

Do not overcrowd the deep fryer, fry the shrimp in batches to maintain the oil temperature.

Rinsing the soba noodles after cooking removes excess starch and prevents them from sticking together.

Adjust the soy sauce and mirin in the broth to your taste.

If yuzu juice is not available, substitute with lemon juice, but use slightly less as lemon is more acidic.

Cooking Equipment

Large pot

Deep fryer or large saucepan

Slotted spoon

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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