When the weather turns cool or you just need a comforting hug in a bowl, tempura soba is hard to beat. It's a steaming bowl of chewy soba noodles in a savory vegan broth, topped with crisp, golden vegan tempura. Every mouthful gives you the perfect mix of slurp and crunch.
Our version is fully plant-based, with a kombu and shiitake broth and a vegan tempura batter that fries up light and airy around seasonal vegetables. You can enjoy this as a weekend project or a midweek treat with a bit of prep ahead. And yes, we'll also show you how to make it with gluten-free soba noodles if you need a wheat-free option.
Why you'll love this Tempura Soba
In Japan, tempura soba is a beloved winter dish, especially popular at Toshikoshi Soba on New Year's Eve, a tradition for "crossing over" into the new year with good luck and longevity. But I say, why wait for a holiday? This vegan tempura recipe deserves a spot on your table any time the craving hits.
This recipe is all about balance and satisfaction. You get the chew of soba noodles, the crunch of fresh vegan tempura, and the comfort of a clear, umami-rich broth. Here's what makes it a keeper:
- Perfect texture balance - chewy noodles hold their own in hot broth while the tempura stays crisp on top.
- Restaurant-level flavor without fuss - the vegan broth comes together in under 20 minutes using just a few Japanese pantry basics.
- Customizable toppings - use the vegetables listed or swap in whatever's fresh and seasonal.
- Diet-friendly - easy to adapt with gluten-free soba noodles and a rice-flour tempura batter.
- Make-ahead friendly - the broth and tofu can be prepared in advance; just fry the tempura fresh before serving.
If you want to focus on mastering the tempura, check out our vegan tempura recipe for detailed frying tips. Or, for another comforting noodle soup, our vegan udon noodle soup is a rich, hearty alternative.
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Ingredients
Serves 2 | Prep time 15 minutes | Cooking time 30 minutes
This section is an overview. You'll find the full ingredient list and exact measurements in the printable recipe card below.
Soba noodles - For the classic tempura soba experience, use Japanese soba noodles made with buckwheat. If you need gluten-free soba noodles, check the packaging carefully as many brands do include wheat. Look for "juwari" (meaning pure 100% buckwheat) or "gluten-free" clearly marked.
Broth base - Kombu (kelp) and dried shiitake mushrooms form the backbone of a delicious savory vegan broth. Soaking and simmering gently extracts flavor without bitterness. A splash of soy sauce, mirin, and a pinch of sugar round it out. Wakame adds some salty umami depth, and also texture.
Vegetable tempura - This vegan tempura mix features tenderstem broccoli, asparagus, carrot, onion, and nori strips. Slice vegetables thinly and evenly so they cook quickly and stay crisp. Other great options include kabocha squash, sweet potato, or bell peppers.
Vegan tempura batter - Light and airy thanks to icy cold sparkling water and minimal mixing. Lumps are a good sign as they help create those signature crisp, craggy edges. For gluten-free tempura, use rice flour or a gluten-free blend. A mix of rice flour with cornstarch, potato starch, or tapioca flour (in any combination) will give you a light, crisp coating.
Yaki Tofu - Yaki tofu are delightful pan-seared tofu "steaks" brushed with soy, mirin, garlic powder and ginger powder. They have a savory, slightly smoky bite and add protein and heartiness to the dish.
Finishing Touches - Shichimi togarashi (Japanese chili mix) for a gentle kick, plus sliced spring onions for freshness.
Step-by-Step: How to Make Tempura Soba
- Make the broth - Simmer kombu and shiitake for a rich vegan base, then season with soy, mirin, sugar, wakame and optional vegan dashi powder.
- Cook the soba noodles - Boil, undercook slightly, then rinse under cold water to keep them bouncy.
- Prepare the tofu - Fry tofu steaks in sesame and sunflower oil, then glaze with soy-mirin seasoning until lightly caramelized.
- Slice the vegetables - Cut thin, even pieces so they cook quickly in the tempura batter.
- Mix the vegan tempura batter - Use cold sparkling water and minimal mixing for the lightest, crispiest results.
- Fry the tempura - Work in batches at 180°C (365°F), draining on a rack or paper towel.
- Assemble - Reheat broth, warm noodles, then layer tofu and tempura on top. Garnish with spring onions and shichimi togarashi.
Tips for Perfect Tempura Soba
If you want your tempura soba to taste as good as it looks, a few small techniques make all the difference. Start with the broth. Kombu should be simmered gently, never boiled, to avoid bitterness. For even more depth, soak the kombu and shiitake in cold water for a few hours before cooking.
Cook the soba noodles until just shy of done. Removing them from the heat a minute earlier than the packet suggests gives them the perfect amount of bite when they go back into the broth. Rinse well under cold running water to stop the cooking and wash away starch. This step also helps keep the broth clear. If using gluten-free soba, stir gently and avoid overhandling as they can break easily.
For the tempura, cut vegetables thinly and evenly so they cook quickly and stay crisp. Pat them dry before battering to prevent splattering and soggy coating. Mix the batter lightly. Lumps are fine and will create those delicate, craggy textures.
Oil temperature matters. Around 180°C (365°F) is ideal for crisp, golden results that are not greasy. Too cool and the tempura absorbs oil; too hot and the outside browns before the inside is cooked. Fry in small batches to keep the oil hot. Save the nori for last since it cooks in seconds and can burn quickly. If your tempura softens before serving, give it a quick second fry to bring back the crunch.
Assemble your bowl right before eating. Add noodles and broth first, then tofu, and place the tempura on top so it stays crisp. Finish with spring onions and shichimi togarashi for freshness and a gentle kick of spice.
Variations and Swaps
Gluten-Free Tempura Soba - Use 100% buckwheat soba and rice flour in the batter.
Seasonal twist - Kabocha squash in autumn, zucchini blossoms in summer.
Extra protein - Add edamame or extra tofu cubes to the broth.
Heat level - Adjust the shichimi togarashi or add chili oil for more spice.
Can tempura soba be made ahead of time?
Tempura soba is at its best when served fresh, but you can prepare parts of the dish ahead of time. The broth can be made up to 3 days in advance and kept in the fridge, or frozen for up to a month. When reheating, warm it gently over low to medium heat. Avoid a rolling boil, as this can dull the delicate kombu and shiitake flavors.
Soba noodles can be cooked the day before, but undercook them by about 1 minute from the packet instructions. Rinse well under cold water, drain, and store in an airtight container in the fridge for 1-2 days. To serve, add them directly to the hot broth for just long enough to warm through. This prevents them from going soft or mushy.
Yaki tofu can be prepared in advance and kept in the fridge for 2 to 3 days. Reheat in a dry pan over medium heat until warmed through and slightly re-crisped on the edges. I think tofu is one of the most versatile staples for noodle dishes because it soaks up flavor beautifully and adds a lovely texture. Any leftover raw or cooked yaki tofu can easily be repurposed in tofu noodles, tofu katsu burgers or our teriyaki tofu steak recipe.
Tempura should ideally be fried right before serving for the best crunch. If you must make it ahead, store at room temperature on a wire rack for up to a few hours. Re-crisp by baking briefly in a hot oven or giving it a quick second fry. Avoid refrigerating tempura, as the coating will lose its crispness.
FAQ
Not always. Many brands blend buckwheat and wheat flour. Look for "juwari" (100% buckwheat) or certified gluten-free soba noodles.
A Japanese noodle soup made with soba noodles in hot broth topped with freshly fried tempura. Our version uses assorted vegan vegetable tempura.
Soba noodles are thin and nutty-flavored from buckwheat. Udon noodles are thick, chewy and made from wheat flour.
Flour, cold sparkling water and salt. Rice flour makes it gluten-free and extra light.
Buckwheat is high in protein, fiber and minerals, and has a lower glycemic index than many grains.
Other popular recipes
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- Our Favourite Vegan Udon Noodle Recipes
- Vegan Yaki Udon - Easy 25-Minute Stir-Fried Noodles
- Curry Udon - Japanese Comfort in under 30 Minutes
📖 Recipe
Vegan Tempura Soba
Ingredients
Broth
- 1 l water
- 10-14 g kombu
- 2-3 dried shiitake
- Half teaspoon Dashi powder optional
- 3 tablespoon soy
- 2 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon wakame
Noodles
- 2 bunches about 160g dry soba noodles
Toppings
- 2 spring onions
- Shichimi togarashi
Yaki tofu
- ½ block 140g of tofu
- 1 teaspoon Sesame oil
- 1 tablespoon sunflower oil
- Tbs soy
- ½ tablespoon mirin
- ¼ teaspoon onion powder
- ¼ teaspoon ginger powder
Vegetable tempura
- 1 cup of all purpose flour
- Pinch of salt maldon or any good quality sea salt
- ¾ cup of sparkling water chilled
- 4 sprigs of tender-stem Broccoli
- 2 tender asparagus stems
- ½ medium carrot
- ½ sheet nori seaweed
- ½ small red onion
Instructions
Make the broth
- Add water, kombu, and shiitake to a medium saucepan. Bring to a light simmer for at least 10 minutes.
- Add soy sauce, mirin, sugar, wakame, and optional dashi powder. Set aside.
Cook the soba noodles
- Bring a large saucepan of water to a boil. Add soba noodles, stirring to prevent sticking. Cook 1 minute less than the packet instructions.
- Drain, rinse under cold water to remove excess starch, and set aside.
Prepare the toppings
- Slice spring onions thinly.
- Prepare any extra garnishes such as finely sliced chillies or lime wedges. Set aside for serving.
Prepare and fry the yaki tofu
- Whisk soy sauce, mirin, onion powder, and ginger powder in a small bowl.
- Drain tofu and cut into steaks about 1 cm x 4 cm.
- Heat sunflower and sesame oil in a frying pan over medium heat. Add tofu and fry until golden on one side. Flip, add seasoning, and cook until lightly charred. Remove and set aside.
Make the tempura
- Slice carrot into ¼ cm rounds and onion into thin discs.
- Trim broccoli and asparagus to even sizes.
- Cut nori into strips about 5 x 10 cm.
- Sift flour into a bowl and add salt. Pour in cold sparkling water and stir lightly with a fork 6-7 times. The batter should be lumpy.
- Heat 2 cm of oil in a frying pan to 180°C (365°F).
- Dip vegetables in batter and fry in batches until crisp and golden.
- Drain on a rack or paper towel.
Assemble and serve
- Reheat broth to a simmer and add noodles to warm through.
- Divide broth and noodles into bowls.
- Top with yaki tofu, arrange tempura on top, and garnish with spring onions and your choice of extra toppings (shichimi togarashi, chilis etc). Serve immediately.
Notes
- Extra garnish ideas: Thinly sliced red chilis, lime wedges or shiso leaves for more color and flavor.
- Any left over tofu can be repurposed in our recipes for tofu noodles, teriyaki tofu steak or tofu katsu burgers
- To focus on perfecting your tempura making skills see our vegan tempura recipe
- Pair this with sides like vegetable pickles in summer or hot miso soup in winter
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