How To Make Tempura Udon Soup
Grab your chopsticks for this tempura udon soup recipe. A warm and comforting noodle dish served with scrumptious tempura shrimp, a simple broth and filling noodles.
Prep:
20 mins
Cook:
20 mins
Total:
40 mins
Ingredients
- 1 cup dashi
- 1 tbsp soy sauce
- 1 tbsp mirin
- udon noodles, 1 pkg
- 4 shrimp
- 1 cup flour
- 1 cup iced water
- 1 cup panko crumbs
- 4 narutomaki fish cakes slices
- 1 tbsp scallions, chopped
- shichimi togarashi
Instructions
To Make Tempura:
- On a chopping board, Remove heads and veins of the prawns. Make three slits on each.
- In a bowl, add the flour and iced water. Then, whisk the mixture until combined. In a separate bowl, add Panko bread crumbs. Fill a deep pan or pot with oil and heat over medium high heat until 356 degrees F.
- Dip the prawns into the batter and cover with Panko crumbs. Fry prawns until golden brown. Place on a paper towel lined plate or wire rack to remove excess oil. Set aside.
To Prepare Udon Broth:
- In a saucepan over medium heat, add dashi stock, soy sauce, and mirin. Bring the soup to a boil. Once boiling, turn heat off and set aside.
To Prepare Udon Noodles:
- In a pot, add some water and add the noodles. Cook according to the instructions on the packaging or let it cook for 1-2 minutes until tender. Drain the noodles and serve in two bowls.
- Pour the soup over the noodles. Top with shrimp tempuras and narutomaki fish cakes. Garnish with chopped scallions and add a little bit of shichimi for some spice. Enjoy your tempura udon while it’s hot!
Nutrition
- Sugar: 3g
- :
- Calcium: 53mg
- Calories: 624kcal
- Carbohydrates: 116g
- Cholesterol: 27mg
- Fat: 8g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 199mg
- Protein: 17g
- Saturated Fat: 2g
- Sodium: 1283mg
- Vitamin A: 35IU
- Vitamin C: 1mg
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