Name: Tempura Udon Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 servings of dried udon noodles (800g); 8 cups dashi stock (or 8 cups water with 2 tablespoons dashi powder); 4 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; 1 cup tempura flour (or all-purpose flour with 1 teaspoon baking powder); 1 cup ice-cold water; 8 large shrimp, peeled and deveined; 1 sweet potato, sliced into 1/4-inch rounds; 1 small eggplant, sliced into 1/2-inch pieces; 4 shiitake mushrooms, stems removed; 2 cups vegetable oil for frying; 4 green onions, thinly sliced for garnish; 1 sheet nori, cut into thin strips for garnish

Instructions

Prepare the broth

In a large pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and cook for 5 minutes. Keep warm while preparing other components.
Make tempura batter

In a large bowl, combine tempura flour with ice-cold water. Mix lightly with chopsticks until just combined - do not overmix. Small lumps are fine. The batter should be cold and slightly runny.
Fry the tempura

Heat oil in a deep pan to 350°F (175°C). Dip shrimp and vegetables in tempura batter, allowing excess to drip off. Carefully place in hot oil and fry until light golden and crisp, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Cook the udon

Cook udon noodles according to package instructions. If using dried udon, this typically takes 8-10 minutes in boiling water. Drain well and divide among four large serving bowls.
Assemble the soup

Ladle the hot dashi broth over the noodles in each bowl. Arrange the tempura pieces on top of the noodles, being careful not to submerge them completely to maintain crispness.
Garnish and serve

Sprinkle each bowl with sliced green onions and nori strips. Serve immediately while the tempura is still crispy and the broth is hot.

Tempura Udon Soup

Ingredients

Instructions

Nutritional Information