4 frozen shrimp tempura
2 servings dry soba noodles (about 6 ounces)
1 cup baby arugula
2 cups hot water
1/4 cup MIZKAN Udon & Soba Broth Concentrate
2 tablespoons sliced green onions
Cook shrimp as directed on package until crispy and golden brown.
Meanwhile, cook noodles as directed on package. Place arugula in colander before draining noodles. Rinse under running water; drain well. Divide noodles and greens between two individual serving bowls.
Combine hot water and Broth Concentrate; pour evenly over noodles. Serve immediately topped with shrimp and green onions.
Tips:
Utilizing the hot noodle cooking water blanches the arugula just enough to become vividly green and tender.
Substitute baby spinach or kale for the arugula.
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Mizkan rice vinegars, cooking sauces and dipping sauces are made in the USA.
