Begin making the udon soup by preparing the stock. You’ll want to Peel and devein 2 pounds of shrimp and reserve the shrimp peels.
Place the shrimp shells in a large stockpot and add the water and chicken stock. Bring the stock to a boil, then remove the shrimp shells and discard them.
Add radishes and seasoning ingredients
Now add the radishes (use daikon or red) to the stockpot and bring it to a boil then let the radishes simmer over medium heat for about 10 minutes to extract as much flavor as possible. Then remove the radishes and discard.
Next, add in the hon-dashi powder along with the soy sauce, sake, Rice vinegar, and sriracha.
Add vegetables and udon noodles
Then add the carrot peels along with the udon noodles and seasoning packets. 
Bring the soup to a boil and cook the udon noodles for about 5 minutes. They will separate as they cook in the stock.
Turn the heat off and add the chopped green onion and nori strips. 
Fry the tempura shrimp
Using a tempura batter mix, make the batter according to the package and fry the shrimp in oil until cooked through. Serve on the side or on top of the udon soup. If you want to make your own batter from scratch, be sure to try our homemade shrimp tempura recipe and serve it with tempura dipping sauce.
Notes
Need to reheat leftovers?Keep the soup in the stockpot and place it over medium heat and let it come to a simmer. Careful not to overcook the noodles or they will become mushy and soft. More Asian dishes to try!