Japanese Udon soup

Use 1 cup of water and 1 cup of low salt chicken broth per serving.

Add about 1/4 tea spoon, more or less depends on your taste, of granulated soup stock and heat the broth until boil. Fry one sunny side up egg and put it aside. Prepare shrimp tempura by following this recipe: devein two shrimps and make two or three incisions on the stomach side of the shrimp. Put them on a paper towels and straighten them lightly. Remove the dirt from tails, using a knife. Coat the shrimps in tempura batter and deep-fry them on medium heat until crisp.

Add one bag of Instant Japanese Fresh Udon, 2 fish balls, or whatever you want with your noodles, into the boiling broth and cook for about 3 minutes. Add some fresh vegetables and chopped green onions into the soup before turn off the heat. Pour the whole thing into a bowl and add the other stuffs on top.