Lomi Tempura

Hearty Japanese-inspired noodle soup topped with crispy shrimp tempura.

1 tablespoon cooking oil
2 teaspoons crushed garlic
4 Maggi Chicken Broth Cubes
1 cup leeks, sliced one-inch long
½ cup thinly sliced carrots
6 cups water
2 tablespoons rice wine
2 tablespoons brown sugar
2 teaspoon grated ginger
1 tablespoon grated radish
250 grams fresh lomi noodles, washed
6 pieces shrimp tempura, fried

In a large pot, heat oil and saute garlic, Maggi cubes, leeks and carrots. Add water, rice wine, sugar, grated ginger and radish. Bring to boil about 10 minutes. Add noodles and cook until noodles are done, about 5 to 7 minutes. Serve topped with shrimp tempura.