Vegetable Tempura Udon

• 2 packs frozen udon noodles
• 4 cups dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 small sweet potato, sliced into rounds
• 4 broccoli florets
• 1 cup cake flour (for batter), plus extra for dusting
• 1 cup ice water
• 1 large egg yolk
• 2 cups vegetable oil for frying
• 1 green onion, chopped

Instructions

1. 1

   In a pot, combine dashi stock, 3 tbsp soy sauce, and mirin. Bring to a simmer over medium heat keep hot.

2. 2

   Heat vegetable oil in a deep pan or wok to 340°F (170°C).

3. 3

   Make the tempura batter: In a bowl, mix the egg yolk and ice water. Sift in the cake flour and mix lightly with chopsticks. Do not overmix; lumps are fine.

4. 4

   Lightly dust the sweet potato slices and broccoli with dry flour. Dip them into the batter.

5. 5

   Fry the vegetables in batches for 2-3 minutes until the batter is crisp and light golden. Drain on a wire rack.

6. 6

   Boil the udon noodles in a separate pot of water for 1 minute (or according to package), then drain.

7. 7

   Divide noodles into bowls. Pour the hot broth over the noodles. Top with the crispy tempura and chopped green onions.