Great as a snack or a topping. End of Year Soba (buckwheat) Noodles


Great as a snack or a topping. End of Year Soba (buckwheat) Noodleswidth=

    When served on small plates and/or in small bowls, your usual ingredients look just like they would be served at a soba restaurant. Enjoy it as a snack or on top of soba noodles, whatever you prefer, and enjoy it slowly while thinking about the passing year.

    Rice flour tempura batter remains crisp even when cooled, so you can make tempura without any mistakes. This is especially recommended during the busy end of the year period.

Pointers from Rie

  • Make about four cuts on the belly side of the shrimp, place it with the belly side facing up, and gently press from above with your thumb and index finger to stretch the tendons. If you stretch it out, it will fry straight without curling even when heated.
  • If you are eating tempura with grated yam or grated daikon radish as is, pour a little noodle soup over them. MOA “Shiki no Tomo Tsuyu (All Season Sauce Base)” does not rely on synthetic chemicals, so it is not too heavy. It has a clean, umami and sweet taste that brings out the flavor of the soba.
  • Pumpkin and chrysanthemum greens are rich in beta-carotene. It is converted into Vitamin A in the body and helps to strengthen the skin and mucous membranes. This is one vegetable you should actively eat during this time of year when colds and viral infections are common.

Ingredients (for 4 people)

Soba noodles 400g
Shrimps 4
Pumpkin 60g
Chrysanthemum greens 1/2 bag (70g)
a)Tempura flour
Rapeseed oil (as needed)
Grated yam 10-12cm piece (150g)
Quail eggs 4
Wasabi A little bit
Grated daikon radish 5-6cm pieces (150g)
Wakame seaweed 40cm (2g)
Green onion (sliced) 10cm (20g)
Noodle soup (diluted) 1200ml


Nutritional value (for 1 person)

Energy 647kcal
Protein 25.6g
Fat 10.7g
Carbohydrates 113.8g
Salt equivalent 5.8g


  • Peel the shrimp, make a slit down the back, and remove the vein. Remove the seeds from the pumpkin and cut into 5mm slices. Wash the chrysanthemum greens, drain and then cut into 5cm pieces.
  • Soak the wakame in water; and when it becomes soft, squeeze out the water and chop it. Place the yam in a small bowl, crack a quail’s egg into it, and garnish with wasabi. Place the grated daikon in a bowl and top with the wakame seaweed and green onions.
  • Add the noodle soup in a pot and bring to a boil.
  • Pour rapeseed oil into a deep frying pan and warm to about 170°C. Put a) into a bowl and mix with a whisk, then dip the shrimp and pumpkin in it; fry until crispy; then drain.
  • Add the chrysanthemum greens to the remaining tempura batter, mix together to make kakiage; then drain the oil.
  • Bring plenty of water to a boil in a pot; add the soba noodles and boil, stirring, for the time indicated. Drain in a colander.
  • Place the soba in a bowl and pour over 3. Place the tempura in a bowl and garnish with 2.

MOA natural food products used

Zuiun soba noodles / Natural shrimp with skin (headless, frozen) / Rice flour / Rapeseed oil / Naruto thread wakame seaweed / Shiki no Tomo Tsuyu
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