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1
Heat the 1 quart vegetable oil in a deep fryer or heavy-bottomed sauepan to 325F.
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2
In a small bowl, cover the minced onion in cold water and soak for 10 minutes.
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3
To drain, wrap the onion in a paper towel and squeeze to remove excess moisture.
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4
With a heavy knife, finely chop the shrimp until it begins to form a paste.
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5
There should still be small lumps of shrimpit shouldnt be completely smooth.
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6
In a bowl, combine the onion and shrimp and mix well with a rubber spatula.
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7
In another bowl, whisk together the egg yolks and the remaining 1/4 cup vegetable oil (like making mayonnaise), and then combine well with the shrimp, and add the salt and pepper.
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8
Transfer the filling to a pastry bag.
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9
Trim the stems of the zucchini blossoms and remove the pistils (the yellow pollen inside).
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10
Cut a small hole in the bottom of the pastry bag and pipe the shrimp mixture into a zucchini blossom until very full (about 1 tablespoon per blossom).
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11
Overlap the edges of the blossom to seal in the filling and set aside.
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12
Repeat with the remaining blossoms.
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13
Prepare the tempura batter by beating together the eggs and water.
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14
Add 1 1/4 cups of the cake flour and mix together.
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15
The batter should be well combined but still have a few lumps.
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16
Bring a large pot of water to a boil over high heat.
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17
Also heat the broth over high heat.
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18
When the broth comes to a boil, reduce the heat to low and cover to keep warm.
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19
Pour the remaining 1/2 cup cake flour onto a small bowl.
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20
Lightly dust the asparagus in the flour, then dip the pieces into the tempura batter.
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21
Carefully drop the asparagus into the fryer and cook for 1 1/2 to 2 minutes, or until cooked through, making sure the batter doesnt turn brown.
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22
Remove from the fryer and place the asparagus on a paper towellined plate to drain excess oil.
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23
Dust the stuffed zucchini blossoms with the flour and dip into the tempura batter.
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24
Fry the zucchini blossoms for 3 minutes, or until the filling is cooked through.
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25
Place on a paper towellined plate to drain the excess oil.
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26
Cook the soba noodles in the boiling water for 4 or 5 minutes, or until the noodles are just cooked through but still al dente.
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27
Drain well.
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28
To serve, divide the soba noodles among 4 bowls.
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29
Top each with 1 cup hot broth and one-fourth of the asparagus and zucchini blossoms.
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30
Garnish with the sliced scallions.
