Soba Noodles with Shrimp Tempura - Andrew Zimmern

Ingredients

• 1/2 pound dry soba noodles
• Vegetable oil, for drizzling
• 8 cups water
• 1 ounce kombu (dried kelp)
• 1 cup packed bonito flakes (1/2 ounce)
• 2 tablespoons shoyu or soy sauce
• 1 tablespoon light shoyu
• 1 tablespoon sugar
• Kosher salt
• Vegetable oil, for frying
• 1 cup rice flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 to 1 1/4 cups chilled club soda or seltzer
• 12 large shrimp—shelled and deveined, tails left on
• Thinly sliced radishes, for serving
• Thinly sliced scallions, for serving