This was 100% made from scratch. I made the dashi stock from kumbu and benito flakes, I made the udon noodles myself. I made the shrimp tempura myself. It was really, really, REALLY good.
The only negative was that the tempura turned out a little weird. I think I've identified the problem. I use King Arthur brand flour for just about everything. It's got a higher gluten content than normal standard store-brand flour. Normally that's great but when you're trying to do a batter for fried food apparently you want the least amount of gluten possible. So next time I'm going to try doing cake flour instead.
The tempura was still tasty! Just not with the kind of coating I wanted. It really didn't matter here since it's literally dipped in soup so... It does exactly stay crispy haha
