Hearty Japanese Udon Noodle Soup with Tempura Shrimp

Name: Hearty Japanese Udon Noodle Soup with Tempura Shrimp
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz udon noodles; 8 cups dashi stock; 2 tablespoons soy sauce; 2 tablespoons mirin; 1 teaspoon sugar; 4 oz shiitake mushrooms (sliced); 4 oz spinach (washed); 4 pieces green onions (sliced); 12 large shrimp (peeled and deveined); 1 cup flour (sifted); 1 cup ice-cold water; 1 egg egg (beaten); 1/2 teaspoon baking powder; 1 quart vegetable oil (for frying)

StandardAsianLunch|DinnerComfort FoodFamily-FriendlyFlavorful

⏱️ 30m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

A comforting and flavorful Japanese soup combining hearty udon noodles and crispy tempura shrimp, perfect for a satisfying meal.

Macronutrients per serving

115

grams

Protein

25.0g 22%

Fat

22.0g 19%

Carbs

68.0g 59%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

30% DV

Important for vision and immune health

🔺 Calcium

10% DV

Necessary for bone health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

12 oz udon noodles
8 cups dashi stock
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
4 oz shiitake mushrooms sliced
4 oz spinach washed
4 pieces green onions sliced

Tempura Shrimp

12 large shrimp peeled and deveined
1 cup flour sifted
1 cup ice-cold water
1 egg egg beaten
1/2 teaspoon baking powder
1 quart vegetable oil for frying

Instructions

1 Cook udon noodles according to package instructions, then rinse with cold water and set aside.
2 In a large pot, bring dashi stock to a boil. Add soy sauce, mirin, and sugar. Stir until sugar dissolves.
3 Add shiitake mushrooms to the broth and simmer for 5-7 minutes until tender.
4 Add spinach to the pot and cook for an additional 2 minutes until wilted.
5 To make tempura batter, mix sifted flour, ice-cold water, beaten egg, and baking powder in a bowl. Stir lightly, leaving some lumps.
6 Heat vegetable oil in a deep pan to 350°F (175°C). Dip shrimp in tempura batter, allowing excess to drip off, then fry in hot oil until golden and crisp. Drain on paper towels.
7 Divide cooked udon noodles into bowls. Pour hot broth over the noodles, distributing mushrooms and spinach evenly.
8 Top each bowl with 3 pieces of tempura shrimp and garnish with sliced green onions.