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Hikari Menraku Tempura Soba

Tempura soba is a beloved New Year's Day dish in Japan, but why wait for something great when you can enjoy it instantly with this easy-to-make version? The mixture of crispy tempura, chewy buckwheat soba, and balanced umami bonito and soy sauce broth will make a taste sensation so powerful, it can only be described as a party in your mouth.

Common Allergens: Fish, Wheat, Soy.

What are Soba Noodles?

Soba noodles are light brown in color and have a somewhat nutty flavor and chewy texture. Soba’s unique taste comes from the fact that it is made from buckwheat rather than wheat. Buckwheat comes from a flowering plant that is related to rhubarb while wheat comes from a cereal that is considered a grass. Soba is a good source of fiber, calcium, protein, carbs, and other nutrients. Best yet, soba is gluten free, so it can be enjoyed by those who don’t tolerate wheat.

How to Cook With Soba Noodles

Soba can be eaten hot in a soup like ramen. Due to its more distinctive taste, there are usually fewer ingredients placed on top of soba noodles compared to ramen or udon. Just a few pieces of crispy tempura pieces, slices of fish cake, a smattering of scallions, and a deep dashi broth is enough to make a delicious hot noodle dish.

Soba noodles are also eaten cold with a dipping sauce. On a hot day, cold soba is one of the go-to dishes for Japanese people. Trust us, nothing satisfies more on a hot day than cold Japanese noodles. It is usually presented on a simple woven bamboo tray with a few garnishes and the all-important sauce.