- Udon noodles
- 2 vegetarian dashi packs
- 1 light soy sachet
- 1 tempura flour pack
- 1 mirin sachet
- 1 carrot
- 1 Chinese broccoli
- 1 enoki mushroom pack
- 1 king brown mushroom
- 1 sugar snap peas bag
- 1 brown onion*
- 1 spring onion bunch
Pantry staples: Cooking oil for shallow frying
Allergens: Wheat, gluten, dairy, soy
Specialised equipment: Slotted spoon, absorbent paper
Chef's note: In 1543 Portuguese sailors arrived on the Japanese island of Tanegashim. They shared a recipe called ‘peixinhos da horta’ which is now known across Japan as tempura. If you prefer not to fry the tempura, the mushrooms can be cooked in the soup. Carrots are often cut into beautiful shapes in Japan. Here we have cut a little wedge from the carrot before slicing.
* Use half of the onion provided.
* Spring onion may be split across various dishes so make sure you read each recipe carefully before you begin cooking.
1. Prepare the ingredients
Clean the vegetables. Slice the king brown mushroom lengthwise into 1cm pieces. Trim the ends of the enoki, keeping it intact. Remove the ends of the sugar snap peas. Cut the Chinese broccoli into 6cm lengths. Thinly slice the onion* and carrot. Use 1 spring onion* per person. Cut the whites into 6cm lengths then cut into quarters. Thinly slice the remaining greens on the diagonal.
2. Make the soup
Combine the dashi, brown onion, mirin and 1 cup of water per person in a saucepan. Add the soy to taste (we added 1 teaspoon per person). Bring to a simmer.
3. Cook the vegetables
Add the carrots to the soup for 2 minutes then add the Chinese broccoli and sugar snap peas for a further minute. Add more water if the soup has evaporated. Remove the vegetables with a slotted spoon. Keep the soup in the saucepan and reheat before serving if needed.
4. Mix the tempura batter
Place the tempura flour into a bowl. Add 1/3 cup of water per person. Gently combine the batter. Do not over mix, it should be a runny consistency which is just thick enough to coat the mushrooms.
5. Cook the noodles
Bring a saucepan of water to the boil. Add the noodles and cook for 1 minute or until almost tender.
6. Cook the mushroom tempura
Heat 1cm of cooking oil in a large frying pan over medium-high heat. Lightly coat the king brown mushroom slices in batter and gently place into the oil. Fry for 1-2 minutes on each side or until crisp and lightly brown. Gently separate a small amount of enoki mushrooms and coat in the batter. Place into the oil, fry for 1-2 minutes per side or until crisp and lightly brown. Drain mushrooms on absorbent paper. Do not overcrowd the pan.
7. Cook the spring onion tempura
Lightly coat the spring onion whites in batter. Place small clumps of the onion in the hot oil. Do not touch the spring onion tempura until they set together. Gently turn over and cook for 1-2 minutes or until crisp and brown. Drain on absorbent paper.
8. To serve
Divide the noodles and soup between the serving bowls. Top with the tempura and vegetables, arranging them neatly on top of the noodles. Sprinkle with the spring onion greens.