Soba noodles in hot broth with tempura prawns from Ramen by Heather Whinney

Name: Soba noodles in hot broth with tempura prawns from Ramen by Heather Whinney
Ingredients: 25 g/1 oz dried bonito flakes (kezuri-bushi); 150 ml/¼ pint/⅔ cup mirin; 400 g/14 oz fresh soba noodles or ramen noodles; 900 ml/1½ pints/3¾ cups kombu dashi stock; 15 ml/1 tbsp caster/superfine sugar; 900 ml/1½ pints/3¾ cups water; 1 large egg, beaten; 5 ml/1 tsp salt; 16 medium raw tiger or king prawns/jumbo shrimp, heads and shell removed, tails intact; 150 ml/¼ pint/⅔ cup dark soy sauce; 400 ml/14 fl oz/1⅔ cups ice-cold water; 200 g/7 oz/scant 2 cups plain/all-purpose flour; Japanese spice (shichimi togarashi) (optional); 1 spring onion/scallion, sliced; vegetable oil, for deep-frying

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Soba noodles are made with buckwheat, which gives them a distinctive nutty and slightly chewy texture that contrasts pleasingly with the crisp lightness of the tempura prawns in this dish. Soba mak...

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Ingredients

25 g/1 oz dried bonito flakes (kezuri-bushi)
150 ml/¼ pint/⅔ cup mirin
400 g/14 oz fresh soba noodles or ramen noodles
900 ml/1½ pints/3¾ cups kombu dashi stock
15 ml/1 tbsp caster/superfine sugar
900 ml/1½ pints/3¾ cups water
1 large egg, beaten
5 ml/1 tsp salt
16 medium raw tiger or king prawns/jumbo shrimp, heads and shell removed, tails intact
150 ml/¼ pint/⅔ cup dark soy sauce
400 ml/14 fl oz/1⅔ cups ice-cold water
200 g/7 oz/scant 2 cups plain/all-purpose flour
Japanese spice (shichimi togarashi) (optional)
1 spring onion/scallion, sliced
vegetable oil, for deep-frying