Classic Tempura Fish Ramen

1.In a large pot, bring the dashi broth to a gentle simmer over medium heat.

2.Cook the ramen noodles according to package instructions, usually about 4-5 minutes. Drain and set aside, keeping them warm.

3.In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

4.Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).

5.Dip the white fish fillets into the tempura batter, allowing excess to drip off, then carefully place them in the hot oil. Fry for about 3-4 minutes or until golden brown and crispy, turning once. Remove and drain on paper towels.

6.To serve, divide the cooked ramen noodles into bowls, ladle the hot dashi broth over the noodles, and top with the crispy tempura fish.

7.Garnish each bowl with strips of nori, sliced scallions, and a drizzle of sesame oil if desired. Serve with soy sauce on the side.