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Soba

12 oz dried buckwheat noodles
8 prawn tempura
8 green beans tempura
2 shiitake mushroom tempura

2 cups dashi fish stock
2 tbsp soy sauce
1 teaspoon sugar
pinch 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.

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