Description
A warm, comforting Japanese noodle soup featuring chewy udon noodles, savory dashi broth, and crispy golden shrimp tempura. Perfect for chilly evenings or when you’re craving something special yet easy to make.
Ingredients
2 servings udon noodles
8 large shrimp, peeled and deveined with tails on
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 cup ice-cold water
1 egg
3 cups dashi stock
2 tablespoons soy sauce
1 tablespoon mirin
2 scallions, chopped
4 radishes, thinly sliced
2 cups vegetable oil for frying
Instructions
1. Bring dashi stock to a gentle simmer in a saucepan. Stir in soy sauce and mirin. Let it simmer while you prep other elements.
2. Cook the udon noodles according to package instructions. Drain, rinse, and set aside.
3. In a bowl, whisk together ice-cold water and egg. Add flour and cornstarch, stirring lightly. Don’t overmix.
4. Heat oil in a deep pan to 350°F (175°C). Dip shrimp in batter and fry in batches for 2–3 minutes until golden. Drain on a rack.
5. Divide cooked noodles into bowls. Ladle hot broth over them.
6. Top each bowl with crispy shrimp, radishes, and scallions.
7. Serve immediately to enjoy the crunch of the tempura.
Notes
To keep tempura crispy, serve it immediately and avoid placing it in the broth until serving.
Use fresh or frozen udon for best texture.
Customize the broth with extra toppings like a soft-boiled egg or baby spinach.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop, Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 1050mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 145mg
Keywords: udon, shrimp, tempura, noodle soup