Vegetable Tempura Soba with Dipping Sauce

Ingredients

• 320 g soba noodles
• 300 g sweet potato
• 200 g tenderstem broccoli
• 100 g plain flour
• 150 ml ice-cold sparkling water
• 3 tbsp soy sauce
• 2 tbsp mirin
• 20 g fresh ginger
• 500 ml sunflower oil

Method

1. 1

   Cook the soba noodles according to packet instructions, rinse under cold water, and divide among plates.

2. 2

   Make the dipping sauce by mixing the soy sauce, mirin, 100ml water, and finely grated ginger in a small bowl.

3. 3

   Heat the oil in a deep saucepan to 180°C. Make the batter by quickly whisking flour with ice-cold sparkling water — do not overmix.

4. 4

   Peel and slice the sweet potato into 5mm rounds. Dip the sweet potato slices and tenderstem broccoli into the batter and fry in batches for 2-3 minutes until pale and crisp. Drain on kitchen paper.

5. 5

   Arrange the vegetable tempura alongside the soba noodles and serve the dipping sauce in small bowls on the side.