Hearty Japanese Udon Noodle Soup with Tempura Shrimp

Ingredients

• 12 oz udon noodles
• 8 cups dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 teaspoon sugar
• 4 oz shiitake mushrooms, sliced
• 4 oz spinach, washed
• 4 pieces green onions, sliced

• 12 large shrimp, peeled and deveined
• 1 cup flour, sifted
• 1 cup ice-cold water
• 1 egg egg, beaten
• 1 teaspoon baking powder
• 1 quart vegetable oil, for frying

Method

1. 01
   Cook udon noodles according to package instructions, then rinse with cold water and set aside.
2. 02
   In a large pot, bring dashi stock to a boil. Add soy sauce, mirin, and sugar. Stir until sugar dissolves.
3. 03
   Add shiitake mushrooms to the broth and simmer for 5-7 minutes until tender.
4. 04
   Add spinach to the pot and cook for an additional 2 minutes until wilted.
5. 05
   To make tempura batter, mix sifted flour, ice-cold water, beaten egg, and baking powder in a bowl. Stir lightly, leaving some lumps.
6. 06
   Heat vegetable oil in a deep pan to 350°F (175°C). Dip shrimp in tempura batter, allowing excess to drip off, then fry in hot oil until golden and crisp. Drain on paper towels.
7. 07
   Divide cooked udon noodles into bowls. Pour hot broth over the noodles, distributing mushrooms and spinach evenly.
8. 08
   Top each bowl with 3 pieces of tempura shrimp and garnish with sliced green onions.