Japanese Udon Noodle Soup with Tempura

Ingredients

• 8 cups dashi stock
• 1 cup soy sauce
• 1 cup mirin
• 2 tablespoons sugar
• 1 pound udon noodles
• 2 scallions sliced
• 1 tablespoon grated ginger

• 1 cup flour, sifted
• 1 cup ice water
• 1 egg lightly beaten
• 8 pieces shrimp, peeled and deveined
• 1 cup mixed vegetables, sliced (e.g., bell pepper, sweet potato)
• 1 quart vegetable oil, for frying

Method

1. 01
   In a large pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a boil over medium heat, then reduce to a simmer.
2. 02
   Cook the udon noodles according to package instructions. Drain and set aside.
3. 03
   In a bowl, mix the sifted flour with ice water and beaten egg to make the tempura batter. Do not overmix; lumps are okay.
4. 04
   Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
5. 05
   Dip shrimp and vegetables in tempura batter, allowing excess to drip off. Fry in batches until golden brown and crisp, about 2-3 minutes each side. Drain on paper towels.
6. 06
   Divide cooked udon noodles among serving bowls. Pour hot broth over the noodles.
7. 07
   Top each bowl with tempura shrimp and vegetables. Garnish with sliced scallions and grated ginger.
8. 08
   Serve immediately and enjoy your Japanese Udon Noodle Soup with Tempura!