Tempura Udon

Directions

1. * Note: Fish bouillon granules may be substituted for dashi. Four tsp. sugar may be substituted for 1/4 c. mirin. Napa cabbage may be substituted for savoy cabbage.
2. Peel shrimp, and devein, if you like. Bring 6 c. water to a boil in a large stockpot. Add in noodles, and cook 6 to 8 min. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
3. Add in soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 min. Keep hot.
4. Stir together flour and next 3 ingredients. Coat shrimp with mix. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in warm oil over medium-high heat 3 min or possibly till golden. Drain on paper towels, and keep hot.
5. Cook mushrooms in warm broth 2 min. Add in cabbage, and cook 2 min. Divide noodles proportionately into 4 large bowls; top with broth mix, and sprinkle with green onions. Serve with fried shrimp.
6. This recipe yields 4 servings.