Soba Noodle Soup With Crispy Tempura

• 1/3 cup flour
• 1 egg
• 6 ounces soba noodles
• 2/3 cup mirin rice wine
• 2 cups vegetable stock
• 1/2 inch ginger peeled and thinly sliced
• 11 ounces carrots peeled and thinly sliced
• 7 ounces leek trimmed and thinly sliced
• 7 ounces shiitake mushrooms thinly sliced
• 4 cups vegetable oil for frying
• 1 pound broccoli cut into florets
• 12 extra large shrimp peeled and deveined
• soy sauce to serve

1. Mix the flour and 1/2 cup ice-cold water in a medium bowl until smooth. Mix in the egg then place the batter in the refrigerator.
2. Cook the noodles in salted, boiling water according to the package directions. Meanwhile, place the mirin in a medium saucepan and bring to a boil. Mix in the stock, ginger, carrots, leek and mushrooms. Bring to a boil. Reduce heat to low and simmer for 4-5 mins.
3. Heat oil in wok or large skillet until it shimmers. Working in batches, dip broccoli florets and shrimp in the batter. Shake off excess then lower into the hot oil. Cook for 1-2 mins until crisp and golden. Remove with a slotted spoon and drain on paper towels. Mix the noodles into the broth then serve with the tempura.

flour, egg, noodles, mirin rice wine, vegetable stock, ginger, carrots, shiitake mushrooms, vegetable oil, broccoli, shrimp, soy sauce

Taken from www.yummly.com/recipe/Soba-Noodle-Soup-with-Crispy-Tempura-1400985 (may not work)