Tempura Udon
Warm Japanese noodle soup topped with crispy tempura
Ingredients
Instructions
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Prepare the brothIn a large pot, combine dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat. Taste and adjust seasonings if needed. Keep warm while preparing other components.
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Make tempura batterIn a medium bowl, lightly beat the egg with ice-cold water. Add flour and mix very gently with chopsticks, leaving the mixture slightly lumpy. Do not overmix – lumps are essential for crispy tempura. Let the batter rest in the refrigerator for 10 minutes.
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Fry the tempuraHeat vegetable oil in a deep pot to 340-350°F (170-180°C). Dip shrimp, sweet potato slices, and shiitake mushrooms in the batter, allowing excess to drip off. Fry in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and keep warm.
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Cook the udonBring a large pot of water to a boil. Cook udon noodles according to package instructions, usually 1-2 minutes for fresh noodles. Drain well and immediately divide among four deep serving bowls.
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Assemble the dishPour the hot dashi broth over the noodles in each bowl. Carefully place tempura pieces on top of the noodles, arranging them attractively. Be quick so the tempura stays crispy.
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Garnish and serveSprinkle each bowl with sliced green onions and shredded nori. Serve immediately while the broth is hot and the tempura is still crispy. Provide additional soy sauce on the side if desired.
Nutritional Information
625
Calories
per serving
24
Protein
g per serving
78
Carbohydrates
g per serving
22
Total Fat
g per serving
3.5
Saturated Fat
g per serving
4.2
Fiber
g per serving
7.8
Sugar
g per serving
1850
Sodium
mg per serving
9.4
Vitamin C
mg per serving
3.2
Iron
mg per serving
Tempura Udon is Also Known As
Tempura Udon Noodle Soup, Ten Udon, 天ぷらうどん or Tempura Udon Nabeyaki
