Tempura Somen

Instructions

1. Prepare the somen noodles
   Cook the somen noodles according to package instructions, usually 2-3 minutes in boiling water. Drain and rinse under cold water to stop the cooking process. Drain thoroughly and pat dry with paper towels.
2. Make the tempura batter
   In a large bowl, combine the flour and cornstarch. In a separate bowl, whisk together the ice-cold water and beaten egg. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix - some lumps are fine for a lighter tempura batter.
3. Prepare the dipping sauce
   In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside to cool. Add grated ginger before serving.
4. Heat the oil
   In a deep, heavy-bottomed pot or wok, heat the vegetable oil to 350°F (175°C). Use a cooking thermometer to maintain the correct temperature for optimal crispiness.
5. Coat and fry the noodles
   Divide the dried somen noodles into small bundles. Dip each bundle into the tempura batter, ensuring they're evenly coated but not overly saturated. Carefully drop the coated noodles into the hot oil, frying for 2-3 minutes until golden and crispy. Work in batches to avoid overcrowding the pan.
6. Drain and serve
   Remove the fried somen with a slotted spoon or spider strainer and place on paper towels to drain excess oil. Arrange the crispy somen bundles on serving plates.
7. Final presentation
   Pour the dipping sauce into small individual bowls. Garnish with chopped green onions. Serve the tempura somen immediately while hot and crispy with the dipping sauce on the side.