Gluten-Free Tempura Udon Soup

Ingredients

• 12 oz Gluten-Free Udon Noodles
• 6 cups Dashi Broth
• 3 tablespoons Soy Sauce (Tamari)
• 2 tablespoons Mirin
• 1 teaspoon Sugar
• 2 tablespoons Green Onions
• 1/4 cup Wakame Seaweed
• 12 large Shrimp
• 1 medium Sweet Potato
• 1 cup Broccoli Florets
• 1 cup Gluten-Free Tempura Batter Mix
• 3/4 cup Ice Water
• 2 cups Vegetable Oil

Instructions

1. 1In a large pot, combine the 6 cups of Dashi Broth, 3 tablespoons of Soy Sauce (Tamari), 2 tablespoons of Mirin, and 1 teaspoon of Sugar. Heat this mixture over medium heat until it reaches 190-200°F (88-93°C) and small wisps of steam rise from the surface, but no bubbles break. Reduce the heat to low to keep the broth warm.
2. 2Bring a separate large pot of water to a rolling boil. Add the 12 oz of Gluten-Free Udon Noodles and cook for 3-4 minutes, or until the noodles are tender when tasted. Drain the noodles thoroughly using a colander and divide them evenly among four serving bowls.
3. 3In a medium bowl, whisk together the 1 cup of Gluten-Free Tempura Batter Mix and the 3/4 cup of Ice Water until the batter is smooth and thick enough to coat the back of a spoon. Cut the 1 medium Sweet Potato into 1/4-inch (0.6 cm) thick slices.
4. 4Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a kitchen thermometer to verify the temperature.
5. 5Dip the 12 large Shrimp, the 1/4-inch thick slices of Sweet Potato, and the 1 cup of Broccoli Florets into the prepared tempura batter, ensuring each piece is fully coated. Carefully place the battered items into the hot oil, frying in batches for 3-5 minutes until they are golden brown and crispy. Use a slotted spoon to remove the fried tempura and place it on a wire rack to drain any excess oil.
6. 6Ladle the hot dashi broth mixture over the udon noodles in each of the four bowls. Arrange the freshly fried tempura shrimp, sweet potato, and broccoli on top of the noodles and broth. Sprinkle the 2 tablespoons of Green Onions and the 1/4 cup of Wakame Seaweed over the top of each bowl before serving.

Substitutions

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