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Soba Soup with Spinach and Shrimp Tempura


1 quart water
1 (5-inch) piece kombu, wiped dry
1 cup bonito flakes, packed
1 Tablespoon sake
2 Tablespoons Kikkoman® Soy Sauce
2 Tablespoons Kikkoman® Kotteri Mirin
1 Tablespoon lemon juice
4 large shrimp
4 slices carrot, cut ¼-inch thick on the bias
4 chunks enoki mushrooms, cut 1-inch thick
1 package (about 7 oz.) soba noodles
2 ½ cups chilled water
1 lb. spinach
1 kamaboko fish cake
Shichimi togarashi (Japanese 7 Spice), to taste
2 cups flour
2 ½ cups water


  1. Soak kombu in water overnight. Bring to just before a boil then remove kombu from water. Add bonito flakes and simmer 10 minutes. Strain through a paper-towel-lined strainer. Add sake, soy sauce, mirin, and lemon juice. Keep warm.
  2. Cut belly of shrimp to make straight.
  3. Make the Tempura Batter: Whisk ice water and flour together, careful not to over-mix. Don’t worry about lumps.
  4. Dip shrimp and vegetables in batter. Fry until crisp.
  5. Boil spinach and shock in ice water, squeezing water out before slicing. Slice kamaboko fish cake. Slice green onions.
  6. Boil soba noodles, rinse and add to bowl. Pour warm broth over noodles. Add shichimi togarashi, veggies, shrimp, and scallions. Enjoy!


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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