Tempura Vegetables over Soba Noodles in Broth

Name: Tempura Vegetables over Soba Noodles in Broth
Ingredients: 4 cups spring or filtered water; 1/4 cup organic soy sauce; 1-inch piece kombu; 1-2 dried shiitake mushrooms, soaked until soft, stems removed; 5-6 slices fresh ginger; 1 cup whole wheat pastry or sprouted wheat flour; pinch sea salt; 1 tablespoon kuzu, dissolved in a small bit of cold water; 3/4-1 cup dark beer or sparkling water; 1 onion, sliced in thin rings; 1-2 carrots, thin oblong slices; 1 medium burdock, thin oblong slices; 1 small sweet potato, thin oblong slices; several cremini mushrooms, brushed free of dirt, halved; 2 spears broccoli, small florets; 2 quarts avocado or sunflower oil for frying; 8 ounces soba noodles; 2-3 fresh scallions, thinly sliced on the diagonal, for garnish

www.christinacooks.com

Enjoy vibrant tempura vegetables over soba noodles in a savory, gingered broth—a nutritious, flavorful one-dish meal that nourishes both body and mind.

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