Tempura (kaki-age) 1 cup water-boiled soybeans, 2 onions, half a carrot, 3 long leeks, 1.5 cups unbleached white wheat flour, a little water and grape seed oil.

800g dried wheat udon noodles, plus green vegetable, grated daikon radish, grated ginger, wakame seaweed, Japanese pickled plums (umeboshi) and so on for toppings.

2) Making the tempura: Slice all the vegetables for the tempura – not too finely – and place them in a bowl. Add the soybeans and mix.

3) Place the flour in a bowl, add a little water and mix into a batter. Add the vegetables from 2), mix well and fry in grape seed oil till crispy.

4) Boil the wheat noodles, wash well with water and serve to serving dishes. Pour on the cooled soup. Place tempura on top.

Add whatever toppings you like: green vegetable with wakame seaweed reconstituted with water, grated daikon radish and ginger, pickled Japanese plums, and so on.

The big piece of tempura is not too greasy and the sweet taste of the vegetables and crunchy texture of the soybeans is very enjoyable. Good as a nourishing boost in the summer!