Japanese Squash Soup with Vegetable Tempura
By Simon Braz
For 2 People
Mins
Allergens: Gluten
Utensils & Essentials
x 2 saucepans-one with a lid, medium sized bowl, slotted spoon, Hand whisk, KitchenAid Blender, deep frying pan, crushed ice, vegetable oil to fry, salt and pepper.
Ingredients
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Gluten
Gluten
- 1/2 butternut squash diced
- 1/2 sweet potato diced
- 1 onion
- 1 clove of garlic
- 3 sprigs of thyme
- 1lt dashi stock
- bonito flakes to garnish
Tempura:
- 4 tender stem broccoli
- 70g corn flour
- 30g plain flour
- Crushed ice (not included)
- 80ml sparkling water
- vegetable oil – for frying (not included)
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How to make
Japanese Squash Soup with Tempura Vegetables
Place the stock into a saucepan to reheat.
In a large saucepan, warm the olive oil to a low-to-medium heat.
In a separate pan add the diced onions and garlic with a splash of oil and cook untill soft but with no colour.
Add the diced squash & sweet potato to the pan with the onions and garlic along with the thyme and cover with a lid for a few minutes then add the hot stock and season with salt and pepper. Allow this to simmer on a medium to high heat untill the squash is soft.
To make the tempura batter, add the corn flour and plain flour to a bowl and add the sparkling water and whisk, it will be quite thick, then add half a handful of crushed ice.
Pour vegetable oil into a shallow frying pan and bring to the heat (BE EXTREMELY CARFEUL AS THIS WILL GET VERY HOT). Once the oil is hot enough simply put a few drops of the batter in and if it bubbles and floats straight away its ready, if you have a sugar thermometer it needs to be about 180’c.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Now add the tenderstem brocolli to the batter and evenly coat, then fry in the oil (make sure to place the items in the fryer and drop them in away from you so as not to splash yourself with oil). Once the vegetables are covered and crispy, remove carefully with a slotted spoon and place onto a tray with a paper towel to remove the excess oil before serving.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
