Description
A restaurant-style Japanese soup with chewy udon noodles in umami dashi broth, topped with crispy shrimp tempura and bright garnishes for an elegant yet easy dinner.
Ingredients
2 servings udon noodles
3 cups dashi stock
2 tablespoons soy sauce
1 tablespoon mirin
8 large shrimp, peeled and deveined (tails on)
½ cup all-purpose flour
¼ cup cornstarch
½ cup ice-cold water
1 egg
2 cups vegetable oil (for frying)
2 scallions, chopped
4 radishes, thinly sliced
Instructions
- Heat the dashi stock in a saucepan over medium heat. Stir in soy sauce and mirin, then keep warm.
- Cook udon noodles according to package instructions. Drain, rinse under cold water, and set aside.
- In a bowl, whisk egg and ice-cold water until blended. Add flour and cornstarch, stirring lightly until just combined (a few lumps are fine).
- Heat vegetable oil in a deep pan to 350 °F (175 °C). Working in batches, coat each shrimp in batter and fry 2–3 minutes until golden and crisp. Drain on paper towels.
- Divide udon noodles between two bowls. Ladle hot broth over noodles.
- Top each bowl with four shrimp tempura pieces. Garnish with sliced radishes and chopped scallions.
- Serve immediately to enjoy the contrast of hot broth and crunchy tempura.
Notes
- Prepare broth and noodles ahead; fry shrimp just before serving to retain crispness.
- Use instant dashi powder if short on time—just follow packet instructions.
- Keep noodles and broth separate in advance to prevent sogginess.
- Maintain oil temperature at 350 °F for light, non-greasy tempura.
- Reheat leftover broth on the stove; refresh noodles in hot water for 30 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Frying & Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 125mg
