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
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.