Tempura Udon In Dashi Soup

Ingredients

• 4 packs Frozen or fresh udon noodles
• 6 cups Dashi stock (kombu and bonito based)
• 4 tablespoons Light soy sauce (Usukuchi)
• 3 tablespoons Mirin
• 8 pieces Large shrimp (peeled and deveined)
• 1 cup Tempura flour
• 0.75 cup Ice-cold water
• 2 cups Vegetable oil (for frying)
• 2 stalks Green onions (thinly sliced)
• 8 slices Kamaboko (fish cake)(optional)
• 1 teaspoon Shichimi Togarashi (seven-spice powder)(optional)

Instructions

1. 1

   Prepare the broth by combining dashi stock, soy sauce, and mirin in a large pot; bring to a gentle simmer and keep warm.

2. 2

   Pat the shrimp dry and make small shallow slits along the belly to prevent them from curling when fried.

3. 3

   Whisk the tempura flour with ice-cold water briefly; do not overmix, as lumps help create a light, crispy texture.

4. 4

   Heat vegetable oil to 350°F (175°C) in a deep pan, dip shrimp into the batter, and fry until golden and crispy (about 2-3 minutes).

5. 5

   Boil a separate pot of water and cook the udon noodles according to package instructions until tender, then drain.

6. 6

   Divide the cooked udon noodles into four deep serving bowls.

7. 7

   Ladle the hot dashi broth over the noodles and top each bowl with two pieces of shrimp tempura.

8. 8

   Garnish with sliced green onions, kamaboko, and a sprinkle of Shichimi Togarashi before serving immediately.