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Kakiage soba - noodles in broth with tempura

Kakiage soba (かき揚げ蕎麦) is noodles in broth with tempura.

For this recipe I used tagliolini with green tea, but you can use classic buckwheat ones. The tempura I made is based on vegetables, but if you want it richer then you can add some shrimp.


  • 1/2 onion sliced

  • 1/2 julienned carrot

  • 1/2 julienned potato

  • 1 whole spring onion sliced + 1 finely chopped spring onion (only the green part)

  • 3 tablespoons flour

  • frying oil

  • 2 cups dashi broth (I used the granular one)

  • 1 tablespoon soy sauce

  • 1 tablespoon mirin

  • 1 soba portion


  • In a saucepan, bring dashi broth, soy sauce and mirin to the boil. Keep aside warm.

  • In a bowl, mix the onion, carrot, potato and whole spring onion with a spoonful of flour. Pour a spoonful of cold water and another two of flour. Mix well.

  • Heat the frying oil in a pan and fry two tablespoons of vegetables in batter. It must be golden and crispy on both sides. Repeat the operation.

  • Cook the soba according to the package instructions. Drain, cool with cold water and drain again.

  • Pour the hot broth into the serving bowl, then the soba. Top with tempura and garnish with finely chopped spring onion.

Kakiage soba recipe Cookingwiththehamster
Kakiage soba | © Cookingwiththehamster

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