Japanese Udon Noodles with Tempura

Ingredients

• 400 grams udon noodles
• 8 cups dashi broth
• 1 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

1. 01
   Prepare the udon noodles according to package instructions, then drain and set aside.
2. 02
   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. 03
   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. 04
   Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
5. 05
   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. 06
   Divide the cooked udon noodles into bowls. Ladle the warm broth over the noodles, then top with the freshly fried tempura.
7. 07
   Serve immediately, garnished with sliced green onions if desired.