When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.

Chewy Japanese udon, savory and umami-rich soup ... For the Shiso leaves: coat both sides with the tempura flour and coat only one side with the batter. Deep-fry for 30 seconds.

Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu ... cabbage and mushrooms for a simple yet flavorful dish. Or go in a completely different direction ...