Soba Noodle Soup With Crispy Tempura - cooking recipe

Ingredients

50 g plain flour
1 None medium egg
150 g soba noodles
150 ml mirin (rice wine)
500 ml vegetable stock
20 g fresh ginger, peeled and thinly sliced
300 g carrots, peeled and thinly sliced
200 g leek, trimmed and thinly sliced
200 g shiitake mushrooms, thinly sliced
1 litre vegetable oil, for frying
500 g broccoli, cut into florets
12 None peeled raw prawns
None None Soy sauce, to serve

Preparation

Mix the flour and 1/2 cup ice-cold water in a medium bowl until smooth. Mix in the egg then place the batter in the refrigerator.
Cook the noodles in salted, boiling water according to the package directions. Meanwhile, place the mirin in a medium saucepan and bring to a boil. Mix in the stock, ginger, carrots, leek and mushrooms. Bring to a boil. Reduce heat to low and simmer for 4-5 mins.
Heat oil in wok or large skillet until it shimmers. Working in batches, dip broccoli florets and shrimp in the batter. Shake off excess then lower into the hot oil. Cook for 1-2 mins until crisp and golden. Remove with a slotted spoon and drain on paper towels. Mix the noodles into the broth then serve with the tempura.