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1
Prepare the Soba and Broth In a large saucepan of boiling water, cook the soba noodles until al dente, about 4 minutes.
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2
Drain and rinse under cold water until cooled.
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3
Shake out the excess water and transfer the noodles to a large bowl; drizzle with oil and toss to coat.
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4
Prepare the Soba and Broth Rinse out the saucepan.
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5
Add the water and kombu and bring to a simmer over moderate heat.
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6
Discard the kombu.
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7
Add the bonito and remove the saucepan from the heat.
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8
Let stand until the broth is well-flavored, about 3 minutes.
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9
Strain the dashi through a fine sieve into a clean saucepan.
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10
Stir in the shoyu, light shoyu and sugar and season the broth with salt; keep hot over low heat.
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11
Make the Tempura In a large saucepan, heat 1 inch of oil to 365.
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12
Set a rack over a baking sheet.
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13
In a medium bowl, whisk the rice flour with the baking powder, baking soda and a pinch of salt.
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14
Gently whisk in 1 cup of the club soda just until a smooth batter forms; add more club soda if the batter is too thick.
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15
Working close to the stove, dip 6 of the shrimp in the batter and add them to the hot oil.
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16
Fry until golden brown and just cooked through, 2 to 3 minutes.
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17
Using a slotted spoon, transfer the shrimp to the rack to drain.
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18
Repeat with the remaining shrimp.
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19
Make the Tempura Transfer the soba to bowls and top with the hot broth.
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20
Garnish with the shrimp tempura, radishes and scallions and serve.
