Shrimp Tempura and Noodles

This recipe takes a bit of work since there are a few phases of cooking. It is worth it.

8 oz package udon noodles

For Shrimp:
1 lb raw shrimp Peeled and de-veined, but leave the tails
1 large egg
2 cups flour
1 1/2 cups ice cold water
oil or frying

For Soup:
1/2 cup mirin (sweetened sake)
1/2 cup soy sauce
4 green onion sliced
3 1/2 cups water
1 tbsp sugar
1 tsp salt

In a sauce pan mix all ingredients for the soup. Bring to a bowl than reduce heat to low while you cook the rest of the food.

Cook the noodles as directed on the package.

Heat oil in wok. In a mixing bowl mix egg and ice water. Add the flour and stir (leave it a bit lumpy). One at a time grad a raw shrimp by the tail, dip it in the tempura batter than place it in the oil. Fry for about 2 minutes or till golden brown.

Portion out the noodles into serving bowls. Pour soup over the noodles. Right before serving place shrimp onto of soup (they will get soggy if left in bowl too long).