Tensoba (Tempura Soba Recipe) 天ぷら蕎麦

Ingredients

• As neededTempura
• As neededSoba noodles
• 240 ml (1 cup)Water
• 1 pieceKombu kelp
• 45 ml (3 tbsp)Soy sauce
• 45 ml (3 tbsp)Mirin

Instructions

1. 1

   Prepare tempura

   Make the tempura by following the linked tempura recipe.

2. 2

   Prepare soba

   Prepare fresh soba noodles by following the linked zaru soba recipe.

3. 3

   Arrange the dish

   Place the tempura on top of the chilled noodles and serve with tentsuyo dipping sauce on the side.

4. 4

   Mix dipping sauce

   Combine the water, kombu, soy sauce and mirin in a small bowl to make the tentsuyo, then serve it alongside the tensoba. Refrigerate any leftover sauce.

What is tensoba?

Tensoba is a Japanese pairing of soba noodles and tempura, bringing together buckwheat noodles and battered, fried ingredients. It draws on two familiar parts of Japanese cooking: soba served as a noodle dish and tempura served as a crisp accompaniment.

This version uses chilled noodles with dipping sauce on the side. That serving style lets the noodles and tempura keep their distinct textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 793 calories, 0g protein, 0g carbs, 0g fat.

The soba provides most of the dish's carbohydrates, while tempura contributes fat and may also add protein depending on what is fried. The soy-based sauce adds flavour and sodium. For a more balanced plate, serve it with a portion of vegetables alongside.

The noodles and tempura

Soba noodles: the recipe points to fresh soba prepared as zaru soba. Keep them chilled as directed so they are ready to serve beneath the tempura.

Tempura: make it separately, then add it to the noodles just before serving. This helps preserve the contrast between the crisp coating and the cool noodles.

Making the tentsuyo

The dipping sauce combines water, kombu, soy sauce and mirin. Stir the ingredients together in a small bowl as the method specifies, and serve the sauce beside the noodles.

Serving the dish

Keep the tentsuyo on the side rather than pouring it over the noodles. Diners can dip the soba as they eat, while the tempura remains on top.

Serve soon after assembling, particularly if you want the tempura coating to stay crisp.

Timing and preparation

The stated total time is 40 minutes, including the separate preparation of the tempura and soba. Because the method refers to linked recipes for both, follow those instructions for their individual cooking details.

Have the chilled noodles, tempura and sauce ready before putting the serving together.

What to serve alongside

The tentsuyo is the specified accompaniment, so serve it in a small bowl alongside the noodles. The recipe does not call for additional sides; a simple accompaniment can be added if you want a more substantial meal.

Recipe notes & tips

• Use chilled soba for the zaru-style serving described here.
• Keep the tentsuyo in a separate bowl for dipping.
• Add the tempura just before serving to help its coating stay crisp.
• Prepare the noodles and tempura by following their linked recipes.
• Refrigerate any leftover dipping sauce promptly.

Variations

• Hot serving: Serve the soba hot instead of chilled, following a suitable hot soba preparation.
• Vegetable tempura: Choose vegetable pieces for the tempura component.
• Seafood tempura: Use seafood for a different tempura topping.
• Adjust the dip: Add a little water to the tentsuyo if you prefer a milder sauce.
• Separate serving: Arrange the tempura beside the noodles rather than on top to keep it crisp.

Common mistakes to avoid

• Soggy tempura: Add it to the noodles just before serving.
• Sauce over the noodles: Serve the tentsuyo on the side so the soba stays chilled and the coating stays crisp.
• Warm zaru soba: Chill the noodles as specified for this version.
• Missing preparation details: Follow the referenced recipes for making the tempura and fresh soba.
• Leaving sauce out: Refrigerate any tentsuyo left after the meal.

How to store

Refrigerate leftover tentsuyo in a covered container and use it within a few days. The assembled noodles and tempura are best eaten straight away; store leftovers separately if necessary, as the tempura will lose its crispness.

Frequently asked questions