for 2 person

Noodles

150 g	dried soba noodles
	salted water, boiling

Batter

80 g	white flour
40 g	Maizena cornflour
1 tsp	baking powder
1 ½ dl	water, chilled
3 tbsp	miso paste

To fry

	oil, for deep-frying
190 g	Fine Food Umami Tofu, cut into slices approx. 1/2 cm thick

To serve

2	Nori chips
½	spring onion incl. green part, cut into thin rings
3 tbsp	soy sauce (e.g. Fine Food Fukushima Shortlist)
3 tbsp	mirin (rice wine)
2 tbsp	lemon juice

How it's done

Noodles

Cook the noodles in boiling salted water until al dente, rinse in cold water, drain, set aside.

Batter

Mix the flour, cornflour and baking powder in a bowl. Add the water and miso paste, stir until smooth.

To fry

Fill the frying pan to a depth of approx. 2 cm with oil and heat to 170 °C. Using a wooden skewer, pull the tofu through the batter one piece at a time, drain and place in the hot oil. Shallow fry the tofu in batches for approx. 2 mins. on each side. Remove the tofu with a slotted spoon and drain on kitchen paper.

To serve

Plate up the noodles and tofu tempura. Top with the nori chips and spring onion. Mix the soya sauce, lemon juice and mirin in a small bowl, serve with the dish.

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