Udon soup with improvised tempura

Ingredients for 4 servings:

• 1.2 liters of water
• 40 g Dashi Konbu
• 200 g bonito flakes
• 50 g shiitake mushroom(s)
• 50 g cauliflower
• 400 g udon noodles
• 200 g tofu, natural
• 100 ml sake
• 20 ml soy sauce, light
• Salt
• Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the cauliflower and cook until tender. Heat a pot with 1 liter of water and add the damp seaweed dashi konbu. Once boiling, reduce the heat to 50% and remove the seaweed. Add 200 ml of water and the bonito flakes. Simmer gently for 10 minutes, then strain the liquid through a kitchen towel. Return the strained dashi broth to the pot, reduce the heat to medium, add the shiitake mushrooms and diced tofu, and simmer for 5 minutes. Season to taste with sake wine, soy sauce, salt, and cayenne pepper. Add the udon noodles and simmer for another 3 minutes. Serve the soup with the cauliflower in it. The soup is vegan without the bonito flakes. Without the high effort of making tempura-“fried” vegetables, the cauliflower is added cooked and the tempura is dressed with fried onions (similar to Ikea hot dogs) and/or crushed baking peas, as desired, shortly before serving.