Ingredients
- 1 Tbsp Eden Kuzu Root Starch
- 6 Tbsp cold water
- 1/4 cup Eden Whole Wheat Pastry Flour
- 2 Tbsp Eden Brown Rice Flour
- 1/8 tsp Eden Sea Salt
- 8 oz any soba noodles
- 3 to 4 cups water
- 1 piece, 3" Eden Kombu
- 2 Tbsp Eden Shoyu
- 1/2 cup water
- 1 to 2 tsp Eden Shoyu
- 1 T finely grated ginger root
- 1/2 package Eden Lion's Mane Mushsrooms, soaked in 1 cup warm water for 20 min.
- 1 medium carrot, sliced thin
- 4 whole broccoli spears, cut in half
- Eden Safflower Oil, for deep-frying tempura
- 3 Tbsp thinly sliced scallions, for garnisih
Directions
Squeeze excess water from soaked mushrooms and set aside. Discard soaking water.
To prepare batter, place kuzu and 6 C. water in a small mixing bowl and mix to dissolve. Whisk in flours and sea salt to form batter. Refrigerate batter for several minutes.
While the batter is chilling, cook the soba per package directions. Drain in a colander and rinse under cold water. Set aside. To prepare the noodle broth, place water and kombu in a small saucepan, bring to boil and reduce heat to low. Remove kombu and discard kombu. Season kombu water with shoyu and simmer on low, while cooking the tempura.
Remove batter from the refrigerator. Add mushrooms and mix to coat with batter. Heat 2" safflower oil in a small, heavy pot to deep-fry the tempura. When oil is hot, place several pieces of mushroom in the hot oil, being careful to keep each pieces separate from one another. Deep fry until golden brown, remove, drain on paper towels. Repeat until all vegetables are deep-fried.
Combine tempura dip sauce ingredients and pour into 4 small dipping cups for dipping tempura pieces.
Place soba in bowls. Arrange pieces of tempura on top and ladle seasoned shoyu broth over. Garnish with scallions and serve with tempura dipping sauce.
Nutritional Information
Per serving - 285 calories, 1 g fat (2% calories from fat), 12 g protein, 61 g carbohydrate, 6 g fiber, 0 mg cholesterol, 1038 mg sodium