Recipe: Udon Noodle Broth With Tempura Veg
This little beauty will warm your heart. It's mild flavoured but is like being wrapped in a noodley, mushroomy hug. You're going to love it, and it's well worth going to the effort of getting kombu and soaking it!
- 2 l cold water
- 2 palm sized pieces kombu
- 10 g bonito flakes
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp salt
- 200 g cooked udon noodles
- 4 spring onions
- 50 g cornflour
- 75 g plain flour
- 250 ml ice cold water
- 1 tsp salt
- 1 l vegetable oil for frying
- 1 courgette
- 1 small sweet potato
- 8 shiitake mushrooms
Soak The Kombu
Soak the kombu in the cold water overnight (or for at least 8 hours) in a large saucepan.
Make The Broth
Heat the pan to a boil, but scoop the kombu out just before it reaches boiling.
Sprinkle in the bonito flakes once the water is boiling and stir.
Turn the heat off and allow the flakes to sink to the bottom and steep in the liquid for 10 minutes.
Strain the stock through a piece of muslin cloth into another pan to collect all the flakes.
Season with the sake, mirin, soy and salt.
Prepare The Veg
Slice the courgette into discs 1cm thick.
Brush the mushrooms free from dirt.
Peel and slice the sweet potato into slices 1/2 cm thick.
Preheat A Fryer
Preheat a deep fat fryer of vegetable oil to 180°C or if using a deep pan, only half fill it and, either way, never leave it unattended.
Make The Tempura Batter
Mix the flours together with the salt in a bowl.
Whisk in the ice cold sparkling water with chopsticks until you have a thickness that just coats your fingers.
(Don’t over work it and if there are still a couple of lumps that’s fine… that’s why it’s best to use chopsticks rather than a whisk)
Fry The Veg
Dip the veg into the batter and lower into the oil to cook for 2-3 minutes until crispy and golden and the veg inside is cooked. Don’t over fill the fryer as it will cool the oil down too much for it to go crispy.
Pluck the tempura from the oil and drain on kitchen paper whilst you fry the rest.
Finish And Serve!
Reheat the noodles when you’re ready to serve by covering in boiling water for 30 seconds, then drain.
Divide the noodles between 4 serving bowls and pour the hot broth over the top.
Garnish with the sliced spring onions and tempura on the side.
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