Title: Tempura Soba From: Fishnhoney
Categories: Japanese Pasta
Yield: 4 Servings

12	oz	Dried buckwheat noodles
8		Prawn tempura
8		Green beans tempura
2		Shiitake mushroom tempura
		Broth:
2	c	Dashi fish stock
2	tb	Soy sauce
1	ts	Sugar
	pn	Salt

Cook the noodles as directed on the package. Be sure to use a large pot. Test the noodle by biting; it should be cooked trough but firm. Drain the noodles and rinse under running cold water. Reheat the noodles in boiling water. Drain again and serve in large pots. Heat the broth in a medium size pot and bring to boil. Pour it over the noodles and place some tempura of your choice on top. Serve.

Dashi fish stock is the base of Japanese cooking. Instant mix is available in oriental stores. From: Yu175031@yorku.Ca (Chiao-Hui Liu)

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