Step 1

Beat eggs in a large bowl until frothy. Mix in salt, ice water and flour until just incorporated. Batter should still be lumpy.

Step 2

Pour about 2 inches of oil in a saucepan and heat to 350 degrees F.

Step 3

Pat sweet potato slices dry on both sides with a paper towel. Dip a few slices in the batter, letting excess batter drip back into the bowl and fry until golden brown, turning once, about 2 minutes per side. Lift out with a slotted spoon and drain on paper towels. Sprinkle lightly with salt. Repeat with remaining sweet potato.

Step 4

Serve a few pieces of tempura over Annie Chun’s Miso Soup Bowl, and serve the remaining tempura on the side with soy sauce or other desired dipping sauce.