Ingredients

Noodle Dashi Broth

• 1 piece of kombu (giant sea kelp)
• 1 litre water
• 1 tbsp shoyu (Japanese light soy sauce)

Noodles

• 400g udon or soba noodles

Tempura

• 6 green beans, trimmed
• 6 slices aubergine
• 6 thin slices sweet potato, peeled
• 1 carrot, peeled and cut into sticks about the same size as the beans
• 18 shitake mushrooms, (dried ones reconstituted in boiling water)
• tofu, cut into 6 cubes around 3-4 cm long

Batter

• 2 egg yolks
• 200ml ice cold water
• 150g flour

Method

1. Noodle Broth: Place the kombu in a saucepan with the water and bring it to a strong simmer and leave it for 1 minute. Remove it from the heat and allow it to infuse for 10-15 minutes. Strain the stock and add the soy sauce to the soup base. Bring the stock to the boil when you are ready to serve it. It will store in the refrigerator for 2-3 days in a sealed container.
2. Noodles: Bring a saucepan of water to the boil and cook the noodles for around 5 minutes until they are tender. Strain the noodles and serve.
3. Batter: Place the flour in a bowl and add the egg yolk and water mix the mixture roughly so that there are still lumps through the batter. The batter must be used immediately. Dip the vegetables in the batter and deep fry a few at time for 1-2 minutes until crisp and lightly golden. Remove them from the oil and keep them warm while you cook the remaining vegetables.
4. To Serve: Distribute the noodles among 4 soup bowls. Place one of each tempura vegetable in the centre of the noodles stacking them high. Bring the broth to the boil and pour it around the noodles in each bowl. Serve.