Gluten-Free Udon Noodle Soup with Shrimp Tempura

Ingredients

• about 225 g Rice noodles
• 4 cups Dashi stock
• 3 tablespoons Tamari sauce
• 2 tablespoons Mirin
• about 450 g Shrimp
• 1/2 cup Rice flour
• 1/4 cup Potato starch
• 1 large Egg
• 1/2 cup Ice water
• 2 cups Vegetable oil
• 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 225 g of rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Carefully drain the cooked noodles in a colander and set them aside.
2. 2In a medium saucepan, combine the 4 cups of dashi stock, the 3 tablespoons of tamari sauce, and the 2 tablespoons of mirin. Heat this mixture over medium heat until it reaches 85-90.56°C (85-90°C) and small bubbles begin to form around the edges of the pan. Reduce the heat to low to keep the broth warm at approximately 70°C.
3. 3Carefully peel and devein the about 450 g of shrimp. Use paper towels to thoroughly pat each shrimp dry; this is important to ensure the tempura batter adheres properly.
4. 4In a medium bowl, whisk together the 1/2 cup of rice flour, the 1/4 cup of potato starch, the 1 large egg, and the 1/2 cup of ice water until they are just combined. Avoid overmixing; a few small lumps in the batter are acceptable.
5. 5Heat the 2 cups of vegetable oil in a large heavy-bottomed pot or deep fryer over medium-high heat until it reaches 175°C. Dip each prepared shrimp into the tempura batter, ensuring it is fully coated. Carefully place the battered shrimp into the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, turning once, until the shrimp are golden brown, crispy, and cooked through with an internal temperature of 63°C. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain any excess oil.
6. 6Slice the 2 stalks of green onions thinly into 0.3175 cm rounds. Divide the cooked about 225 g of rice noodles evenly among four serving bowls. Ladle the warm dashi broth mixture over the noodles in each bowl, then top with the crispy shrimp tempura. Garnish each serving with the sliced green onions.

Substitutions

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