Crispy Tempura Ramen

Ingredients

Nori sheets

2, shredded

Soft-boiled eggs

2

Green onions

2, sliced

Mirin

2 tablespoons

Soy sauce

3 tablespoons

Chicken or vegetable broth

4 cups

Vegetable oil

enough for deep frying

Shrimp

8, peeled and deveined

Assorted vegetables (e.g. carrots, bell peppers, broccoli)

1 cup, cut into bite-sized pieces

Cold water

1 cup

Tempura batter mix

1 cup

Ramen noodles

2 servings

Instructions

1. Prepare the ramen noodles as per the package instructions, then drain and set aside.
2. In a medium-sized bowl, combine the tempura batter mix and cold water, whisking until the mixture is smooth. This will serve as your coating for the shrimp and vegetables.
3. Heat the vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough that a drop of batter sizzles upon contact.
4. Working in batches, dip the shrimp and vegetables into the tempura batter, ensuring they're fully coated. Carefully lower them into the hot oil, frying until they're golden and crispy. This should take about 2-3 minutes for the vegetables and 3-4 minutes for the shrimp. Drain the fried tempura on paper towels.
5. In a separate pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the soy sauce and mirin, stirring well to incorporate. This will create a flavorful broth for your ramen.
6. To serve, divide the cooked ramen noodles between two bowls. Pour the hot broth over the noodles, then top with the crispy tempura vegetables and shrimp.
7. Finish the dish with a garnish of sliced green onions, shredded nori sheets, and a soft-boiled egg.
8. Serve hot, preferably with a pair of chopsticks and a soup spoon. Enjoy the delicious harmony of flavors and textures!