Japanese Udon Noodles with Tempura

Ingredients

• 400 grams udon noodles
• 8 cups dashi broth
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 teaspoons sugar
• 4 pieces shrimp peeled and deveined
• 1 cup mixed vegetables sliced
• 2 cups flour sifted
• 1 cup ice water
• 1 egg large beaten
• 1 liter vegetable oil for frying

Instructions

1. 1 Prepare the udon noodles according to package instructions, then drain and set aside.
2. 2 In a large pot, bring the dashi broth to a gentle simmer. Add soy sauce, mirin, and sugar, stirring until the sugar dissolves. Keep warm.
3. 3 In a medium bowl, combine sifted flour with a beaten egg and ice water, stirring until just combined to create the tempura batter. Do not overmix; it's okay if it's a bit lumpy.
4. 4 Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 5 Dip the shrimp and sliced vegetables into the batter, allowing the excess to drip off. Carefully place them into the hot oil and fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
6. 6 Divide the cooked udon noodles into bowls. Ladle the warm broth over the noodles, then top with the freshly fried tempura.
7. 7 Serve immediately, garnished with sliced green onions if desired.