Tempura Udon Soup

Prepare tempura batter and keep cold.

Heat oil to 350°F in a deep pot.

Dip shrimp and vegetables in batter.

Fry until crisp and pale golden.

Drain tempura on paper towels.

Simmer broth with soy sauce.

Boil noodles until tender, then drain.

Divide noodles into bowls.

Pour hot broth over noodles.

Top with tempura and serve immediately.