Prepare soft boiled eggs by bringing a pot of water to a boil then gently dropping in the eggs. Let cook for 7 minutes then dunk in an ice bath. Let cool for at least 10 minutes before removing the shells. **Note: The eggs can be prepared in advance and stored in the refrigerator. Bring a pot of water to a boil and cook udon noodles according to package instructions.
Bake tempura shrimp in air fryer or oven according to package instructions
While the tempura is baking, prepare the broth. Combine water, hondashi, and half of an anchovy cube and bring to a simmer until the cube and hondashi are fully dissolved. Season the broth with soy sauce and mirin.
Assemble your bowl by adding noodles into a bowl and scooping in the broth. Top with eggs, green onions, and nori slices. Garnish with togarashi seasoning* (optional).
Top with the cooked shrimp tempura right before serving so the batter stays crispy.
Serve immediately.