Tempura Shrimp over Luxe Miso Ramen

Boil the egg for 6 minutes, then rinse under cold water and set aside until serving (see Tip). In the same pan, cook the fresh spaghetti for 4 - 5 minutes, then drain and set aside, covered. In the meantime, prepare the stock.

Tip: if you'd prefer a hard boiled egg, cook it for 8 minutes.

Heat the olive oil in a soup pot over medium-high heat. Fry the mushrooms for 2 - 4 minutes. Add the garlic, carrot and scallions and fry for 1 - 2 minutes. Add the stock, the ketjap, the miso paste* and the East Asian-style sauce, then cover with the lid and allow to cook gently over low heat until serving.

*Take care, this ingredient is salty! Add gradually as preferred.

Pat the shrimp dry with kitchen paper. On a deep plate, combine the Korean-style spices with 20g flour per person. Transfer the cold water from the freezer to a large bowl. Add the rest of the flour, then beat well into a smooth batter (see Tip). 

Tip: if the batter is too thick, add another splash of cold water; if it's too thin, add extra flour.

Prepare a plate lined with kitchen paper. Coat the shrimp first with the flour, then with the batter. Heat the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, carefully fry the shrimp for 3 - 4 minutes or until golden-brown. Transfer to the plate and allow to drain.