Tempura Udon In Dashi Soup
A comforting Japanese noodle soup featuring thick udon noodles in a savory dashi broth topped with crispy shrimp tempura.
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Ingredients
- 4 packs Frozen or fresh udon noodles
- 6 cups Dashi stock (kombu and bonito based)
- 4 tablespoons Light soy sauce (Usukuchi)
- 3 tablespoons Mirin
- 8 pieces Large shrimp (peeled and deveined)
- 1 cup Tempura flour
- 3/4 cup Ice-cold water
- 2 cups Vegetable oil (for frying)
- 2 stalks Green onions (thinly sliced)
- 8 slices Kamaboko (fish cake)(optional)
- 1 teaspoon Shichimi Togarashi (seven-spice powder)(optional)
Instructions
- 1
Prepare the broth by combining dashi stock, soy sauce, and mirin in a large pot; bring to a gentle simmer and keep warm.
- 2
Pat the shrimp dry and make small shallow slits along the belly to prevent them from curling when fried.
- 3
Whisk the tempura flour with ice-cold water briefly; do not overmix, as lumps help create a light, crispy texture.
- 4
Heat vegetable oil to 350°F (175°C) in a deep pan, dip shrimp into the batter, and fry until golden and crispy (about 2-3 minutes).
- 5
Boil a separate pot of water and cook the udon noodles according to package instructions until tender, then drain.
- 6
Divide the cooked udon noodles into four deep serving bowls.
- 7
Ladle the hot dashi broth over the noodles and top each bowl with two pieces of shrimp tempura.
- 8
Garnish with sliced green onions, kamaboko, and a sprinkle of Shichimi Togarashi before serving immediately.
Nutrition per Serving
520
Calories
18g
Protein
68g
Carbs
18g
Fat
4g
Fiber
6g
Sugar
1150mg
Sodium
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