Recipe: Tempura Shrimp Ramen

Ingredients for Ramen Broth

• Moki ready-to-eat tofu noodles
  
• Dried fish stock
  
• Concentrated fish broth
  
• Wakame seaweed (30g)
  
• Shimeji mushrooms (20g)
  
• Japanese fish cake (30g)
  
• Sliced Japanese green onion (10g)

Ingredients for Tempura

• Shrimp
  
• Cake flour
  
• Egg yolk
  
• Cold water
  
• Baking powder
  
• Oil for frying

Instructions

1. To Make the Tempura Shrimp:
   Butterfly the shrimp along the back, clean, and make small cuts along the belly to keep them straight. In a bowl, mix 1 cup of cake flour with baking powder, egg yolk, and cold water until smooth. Dredge the prepared shrimp in additional cake flour, then dip in the tempura batter until fully coated. Heat oil in a pan. Fry the battered shrimp until golden and crispy. For extra crispiness, dip your hand in the batter and flick droplets into the oil for a crunchy texture. Once cooked, drain on paper towels.
   
2. Combine the dried fish stock and concentrated fish broth, bringing them to a boil.
   
3. Place the tofu noodles in a bowl, then pour the hot broth over the noodles. Place the tempura shrimp in the center of the bowl, and add the wakame seaweed, blanched shimeji mushrooms, and sliced Japanese green onion.