Nabeyaki Udon with Vegetable Tempura

Name: Nabeyaki Udon with Vegetable Tempura
Yield: Serves 2 servings
Cuisine: American
Ingredients: about 1/2 cup Yamasa noodle soup base (about 100 ml); 2 tablespoons mirin (about 30 ml); 1/2 carrot; 8 -inch (20 cm) piece burdock root; 1 egg; about 1 1/4 cups all-purpose flour (150 grams); about 2 cups water (500 ml); 2 ice cubes; 6 -inch (15 cm) piece dried kelp (kombu); 1 packet dashi powder (such as flying fish dashi); 1 dried shiitake mushroom; about 3 1/3 cups water (800 ml); 1 green bell pepper; 2 green onions; about 3 1/3 cups vegetable oil (800 ml), for frying; 1 package frozen Inaniwa udon noodles; 3 slices kamaboko (fish cake)

クックMRC59P☆ @cook_40418046

With delicious broth and freshly fried tempura, nabeyaki udon becomes even more flavorful.
Background of this recipe:
Recently, since there aren't any soba shops that deliver nearby, I decided to make it at home.

クックMRC59P☆ @cook_40418046

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Ingredients

Serves 2 servings

about 1/2 cup Yamasa noodle soup base (about 100 ml)
2 tablespoonsmirin (about 30 ml)
1/2carrot
8-inch (20 cm) piece burdock root
1egg
about 1 1/4 cups all-purpose flour (150 grams)
about 2 cups water (500 ml)
2ice cubes
6-inch (15 cm) piece dried kelp (kombu)
1 packetdashi powder (such as flying fish dashi)
1dried shiitake mushroom
about 3 1/3 cups water (800 ml)
1green bell pepper
2green onions
about 3 1/3 cups vegetable oil (800 ml), for frying
1 packagefrozen Inaniwa udon noodles
3 sliceskamaboko (fish cake)

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Steps

1

Fill a pot with water and soak the kombu and dried shiitake mushroom for 1 hour. After soaking, add the dashi packet and heat the pot.
2

Just before boiling, remove the kombu. Simmer for 3 minutes, then remove the dashi packet. Add mirin and noodle soup base, and warm through.
3

Cut the bell pepper into quarters. Julienne the burdock root into thin strips and the carrot into slightly thicker strips.
4

Add 2 ice cubes to water, beat the egg, and add the flour. Mix lightly to make a batter. Fry the bell pepper first, then the carrot and burdock root.
5

Prepare bowls for nabeyaki udon. Warm the udon noodles in a small pot, then place them in the bowls. Pour in the broth, top with tempura, kamaboko, and green onions, and simmer for 3 minutes.