Dutch Yellowtail Tempura Soba Noodle Soup

Chef Emma Bilazarian

Wind down and warm up over a hearty, rich bowl of one of our favorite soups.



Noodle Soup

  • 4 oz/113 g dried soba noodles (buckwheat noodles)
  • 2 cups/480 ml beef stock
  • 1 tbsp/15 ml mirin
  • 1 tbsp/15 ml soy sauce

Tempura Fish

  • ½ cup/120 ml Kikkoman Tempura mix
  • ⅓ cup/80 ml of water
  • 1 8 oz/225 g Dutch Yellowtail fillet
  • 1-2 cups/240-480 ml vegetable oil or avocado oil


  • ¼ tsp/1.2 ml Shichimi Togarashi 7 Spice
  • ¼ tsp/1.2 ml Furikake
  • 1 tbsp/15 ml of green onion/scallion thinly sliced
  • 1 tbsp/15 ml cilantro
  • 3 tbsp/45 ml carrot
  • ¼ cup/60 ml sauteed mushrooms
  • ¼ cup/60 ml bean sprouts
  • ¼ tsp/1.2 ml tsp serrano chili
  • ½ tsp/2.5 ml sesame oil


To Make Noodle Soup

  • Combine stock, mirin, and soy sauce in a saucepan and simmer for 3-5 minutes. Cover and set aside.


  • Pour oil at least 2 inches deep into a skillet. Heat oil between 350° to 360°F.
  • In a small bowl mix batter and water until blended.
  • Slice fillet into 3 equal strips and pat dry.
  • Dip one piece into the batter, quickly sliding into hot oil. Deep-fry 2 to 4 minutes
  • until cooked and golden brown, turning pieces over. Remove and drain on paper towels.

To Prepare Toppings

  • Thinly slice green onion, chili, cilantro, and carrot.
  • Saute mushrooms in olive oil and season with salt.

To Cook Soba Noodles

  • Heat a pot of water for cooking soba noodles. Unlike pasta, you do not need to add salt to the water.
  • Cook soba noodles according to the package instructions, but 30 seconds less than directed.
  • Drain the soba noodles and wash the noodles with your hand under cold water for the best texture.

To Assemble

  • Place the soba noodles in a serving bowl. Pour hot broth over the noodles. Place toppings: tempura fish, sprouts, carrots, mushrooms, chilis, scallions, cilantro, and drizzle sesame oil.
  • Sprinkle togarashi and furikake.