Tempura Udon Soup

Name: Tempura Udon Soup
Ingredients: 6 Dried shiitake mushrooms; 1 cup Shiitake mushroom broth (from the water used to soften the dried mushrooms. ); 1.5 cups Water; 2 teaspoon Dashi powder; 1 tablespoon Mirin (Japanese sweet cooking rice wine); 1 tablespoon Tamari (Soy) Sauce; Salt (to taste); 2 Green onion (chopped - garnish); 6 oz Udon noodles; Water ( to boil noodles); Salt (for the water); 10 shrimp (large whole and raw with tail, shell removed and deveined - keep the tail on!); Oil for deep frying; 1 cup Potato starch (or cornstarch ); 1/2 cup Cake flour (or 00 flour ); 1 Egg (beaten ); 1 cup seltzer water (super cold or cold water iced); Bowl of ice (larger than your tempura batter bowl ); Salt (to taste as the shrimp come out of the fryer); 1/2 cup Water; 1/4 teaspoon Dashi powder; 1 tablespoon Tamari (soy) sauce; 1 tablespoon Mirin; 1 tablespoon daikon (grated (squeeze to remove the excess juice) )