Tomato Dashi Soba With Steamed Prawns

By Elizabeth Liew  , , ,

May 7, 2019

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This heart-healthy dish is part of a four-course menu created by MasterChef Asia finalist Chef Lennard Yeong for the Singapore Heart Foundation. (Prep time excludes time to prepare tomato dashi, and marinating time.)

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Serves 1


3 whole tomatoes

1 tbsp plum vinegar

2 pinches low sodium salt (optional)

1 pc of 2” square Kombu (optional)

2 prawns

1 pinch white pepper

1 tsp Shaoxing wine (optional)

½ tsp spring onions, sliced

¼ tsp coriander

¼ tsp water chestnut, diced

¼ tsp Ginger flower

50 g Soba


1Blend the tomatoes and place it into a cheesecloth. Place the kombu (optional) in a bowl and allow the tomato juice to drip into the bowl overnight.

2On the next day, season with the plum vinegar and a pinch of salt. Place the mixture in the refrigerator and chill till cold.

3Mix the prawns with a pinch of white pepper, 1 pinch of salt (optional) and a tsp of Shaoxing wine (optional). Let it marinate for 1 hour.

4After that, steam the prawns for around 3 minutes. Allow to cool down, then chill.

5Boil the soba for 1.5 minutes and then chill it in ice water.

6To plate, add all the items into a bowl and it is ready to be served.

Nutrition Facts

Serving Size1
Calories118.4 kcal
Sodium321.9 mg
Protein8.5 g
Cholesterol27.6 mg
Total Fat0.9 g
Saturated Fat0.2 g
Total Carbohydrates18.8 g
Dietary Fiber0.9 g