Cook the soba noodles according to the package instructions. Drain and rinse under cold water. Set aside.

In a deep frying pan or pot, heat vegetable oil to 180°C (350°F) for deep frying.

In a mixing bowl, combine all-purpose flour, ice water, and egg yolk. Mix until smooth.

Dip the mixed seafood in the batter and carefully add it to the hot oil. Fry until golden brown and crispy. Remove from the oil and drain on paper towels.

In a saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a boil and simmer for 3-5 minutes to develop the flavors.

Divide the cooked soba noodles into serving bowls. Top with the tempura seafood and pour the hot broth over the noodles.

Garnish with sliced green onions and shichimi togarashi. Serve hot and enjoy!