This is a perfect mid-week dinner. The broth is quick, easy and nutritious – and is a great way of incorporating leftover vegetables into a meal. The tempura flour creates an instant batter, making an impressive garnish actually very simple.
For the tempura prawns
- 150g cooked, tail-on prawns, roughly three per person
- 100g tempura flour
- 150g fizzy water, fridge-cold
- 500ml vegetable oil, for deep frying
Bring to the boil 1.2 litres of water, add the instant dashi powder and stir until it’s dissolved. Turn down the heat to a gentle simmer, and add the soy, mirin and red miso paste.
Heat a pan of oil to 170°C.
Use a balloon whisk to combine the tempura flour with the ice cold, fizzy water. The consistency should be like thin pancake batter, and when the prawns are dipped into it the batter should cling a little. Hold each prawn by the tail, plunge it into the batter mix, and carefully put it in the hot oil. If the oil is hot enough, it should sizzle straight away. Cook the prawns in batches of three, leaving them to rest on kitchen paper afterwards to absorb any excess oil.
Three minutes before serving, and add the soba noodles along with all (or some of) the shiitake mushrooms, spinach, carrots and red onion.
To serve, use tongs to divide the noodles and vegetables between four bowls. Ladle over the broth, and then perch the tempura prawns on top of the nest of noodles in the centre of bowls.