Japanese Udon Noodle Soup with Tempura

Name: Japanese Udon Noodle Soup with Tempura
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 cups dashi stock; 1/4 cup soy sauce; 1/4 cup mirin; 2 tablespoons sugar; 1 pound udon noodles; 2 scallions sliced; 1 tablespoon grated ginger; 1 cup flour (sifted); 1 cup ice water; 1 egg lightly beaten; 8 pieces shrimp (peeled and deveined); 1 cup mixed vegetables (sliced (e.g., bell pepper, sweet potato)); 1 quart vegetable oil (for frying)

StandardJapaneseDinnerComfort FoodFamily-FriendlyAsian Cuisine

⏱️ 30m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 550 CAL/SERV

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Overview

A comforting and savory Japanese noodle soup featuring thick udon noodles in a rich broth, topped with crisp vegetable and shrimp tempura.

Macronutrients per serving

110

grams

Protein

20.0g 18%

Fat

20.0g 18%

Carbs

70.0g 64%

Rich in nutrients

☀️ Vitamin C

15% DV

Supports immune function

🔺 Iron

10% DV

Essential for blood production

🔺 Calcium

8% DV

Important for bone health

💧 Omega-3

5% DV

Supports heart health

☀️ Vitamin A

20% DV

Essential for vision and immune health

Ingredients

Soup Ingredients

8 cups dashi stock
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
1 pound udon noodles
2 scallions sliced
1 tablespoon grated ginger

Tempura Ingredients

1 cup flour sifted
1 cup ice water
1 egg lightly beaten
8 pieces shrimp peeled and deveined
1 cup mixed vegetables sliced (e.g., bell pepper, sweet potato)
1 quart vegetable oil for frying

Instructions

1 In a large pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a boil over medium heat, then reduce to a simmer.
2 Cook the udon noodles according to package instructions. Drain and set aside.
3 In a bowl, mix the sifted flour with ice water and beaten egg to make the tempura batter. Do not overmix; lumps are okay.
4 Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).
5 Dip shrimp and vegetables in tempura batter, allowing excess to drip off. Fry in batches until golden brown and crisp, about 2-3 minutes each side. Drain on paper towels.
6 Divide cooked udon noodles among serving bowls. Pour hot broth over the noodles.
7 Top each bowl with tempura shrimp and vegetables. Garnish with sliced scallions and grated ginger.
8 Serve immediately and enjoy your Japanese Udon Noodle Soup with Tempura!