Tempura Vegetables over Soba Noodles in Broth - Christina Cooks

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