Vegetable Tempura Udon

Instructions

1. Prepare the broth
   In a large pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, then reduce to low to keep warm while preparing the other components.
2. Make tempura batter
   In a large bowl, lightly beat the egg. Add ice-cold water and mix gently. Add flour and stir just until combined - the batter should be lumpy. Keep the batter cold by placing the bowl over another bowl filled with ice.
3. Prepare vegetables
   Pat all vegetables dry with paper towels. Any moisture will cause the oil to splatter during frying. Slice vegetables into appropriately sized pieces that will cook quickly and evenly.
4. Fry the tempura
   Heat vegetable oil in a deep pot to 350°F (175°C). Dip vegetables one by one into the batter and immediately place into the hot oil. Fry in small batches until golden and crisp, about 2-3 minutes. Drain on paper towels and keep warm.
5. Cook the udon
   If using vacuum-packed udon, simply place in a colander and rinse with hot water to separate noodles. For dried udon, cook according to package instructions, then drain well.
6. Assemble the soup
   Place cooked udon noodles in four large bowls. Ladle the hot broth over the noodles. Arrange the freshly fried tempura vegetables on top of the noodles, being careful not to submerge them completely to maintain crispness.
7. Garnish and serve
   Sprinkle sliced green onions over each bowl. Offer shichimi togarashi on the side for those who prefer a spicier flavor. Serve immediately while the tempura is still crispy and the broth is hot.