Gluten-Free Tempura Udon Soup

Instructions

1. 1In a medium bowl, combine the 1 cup of Gluten-Free Tempura Flour and the 3/4 cup of Ice Water. Whisk gently until the ingredients are just mixed, leaving a few small lumps; do not overmix the batter.
2. 2Pour the 3 cups of Vegetable Oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C, using a thermometer to confirm the temperature.
3. 3Dip each piece of the about 450 g Shrimp into the prepared tempura batter until fully coated. Carefully place the battered shrimp, one by one, into the hot oil and fry for 2-3 minutes, until they are golden brown and appear crispy. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
4. 4Bring a large pot of water to a rolling boil. Add the about 340 g of Gluten-Free Udon Noodles and cook for 3-5 minutes, or until they are tender. Drain the noodles thoroughly.
5. 5In a medium saucepan, heat the 6 cups of Dashi (Fish Stock) over medium heat. Stir in the 1/4 cup of Gluten-Free Soy Sauce (Tamari) and the 2 tbsp of Mirin. Bring the broth to a gentle simmer, around 82.22-87.78°C (82-88°C), and keep it warm.
6. 6Divide the cooked about 340 g of Gluten-Free Udon Noodles evenly among four serving bowls. Ladle the hot dashi broth over the noodles in each bowl.
7. 7Thinly slice the 2 stalks of Green Onions. Cut the 1 sheet of Nori Seaweed into small, thin strips. Arrange the fried about 450 g Shrimp tempura on top of the noodles and broth, then garnish each bowl with the sliced green onions and nori seaweed strips.

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