Shrimp Tempura Udon Soup

There’s something incredibly comforting about a warm bowl of Shrimp Tempura Udon Soup. The combination of chewy udon noodles, crispy shrimp tempura, and a savory broth creates a symphony of flavors that’s hard to resist. This dish not only warms you up on chilly days but also delights your taste buds with every slurp. Join me in our kitchen, and let’s bring this Japanese classic to life together.

Udon is a thick wheat noodle that has been enjoyed in Japan for centuries, often served in a flavorful broth with various toppings. Shrimp tempura adds a delightful crunch and sophistication to this dish, making it even more special. What I love about this recipe is its versatility; you can play around with different proteins or add your favorite vegetables. Trust me, once you try this Shrimp Tempura Udon Soup, it’ll become a regular in your meal rotation.

Ingredients

• Udon noodles – 12 oz (dried or fresh)
• Shrimp – 12 large, peeled and deveined
• All-purpose flour – 1 cup (for tempura)
• Cold water – 1 cup (for tempura batter)
• Cornstarch – 1/2 cup
• Vegetable oil – for frying
• Broth (dashi) – 6 cups (homemade or store-bought)
• Soy sauce – 1/4 cup
• Miso paste – 2 tablespoons
• Green onions – 2, sliced for garnish
• Nori (seaweed) – 2 sheets, cut into strips
• Seasoning – salt and pepper to taste

Instructions

Step 1:

Start by cooking the udon noodles according to package instructions. If you’re using dried noodles, it typically takes about 8-10 minutes. Drain and set aside.

Step 2:

For the shrimp tempura, prepare the batter by mixing the all-purpose flour and cold water until just combined. Don’t overmix; lumps are okay.

Step 3:

Heat vegetable oil in a deep pot or wok to about 350°F (175°C). Dip each shrimp into the cornstarch, then into the batter, making sure they’re well-coated. Fry the shrimp in batches until golden brown, about 2-3 minutes. Remove and let them drain on paper towels.

Step 4:

In a separate pot, heat the dashi broth over medium heat. Stir in the soy sauce and miso paste until dissolved, adjusting seasoning with salt and pepper to taste.

Step 5:

To serve, place a portion of udon noodles in a bowl, ladle the hot broth over the top, and generously add the crispy shrimp tempura. Garnish with green onions and strips of nori.

Nutritional Information

This Shrimp Tempura Udon Soup is not only delicious but also nutritious. A typical serving contains approximately 450 calories, 20 grams of protein, 15 grams of fat, and 60 grams of carbohydrates. It’s a balanced meal that will keep you satisfied.

Healthier Alternatives

If you’re looking to lighten up this dish, consider using whole wheat udon noodles or substituting the shrimp with vegetables like zucchini or bell peppers for a vegetarian version. You can also pan-fry the shrimp instead of deep-frying, using less oil while still achieving a lovely crisp.

Serving Suggestions

This soup is wonderful on its own, but can be served with a side of pickled vegetables or a fresh salad for a complete meal. You might also enjoy pairing it with my Fiery Chicken Ramen Recipe for an exciting Asian-inspired dinner night.

Common Mistakes

One major mistake is overcooking the shrimp. Keep an eye on them while frying; when they turn golden and float to the top, they are ready to be drained. Also, avoid overcooking your udon noodles. They should retain some chewiness, enhancing the overall texture of your soup.

Chef’s Notes

• Try adding some bok choy or spinach to the broth for extra nutrients and a pop of color.
• If you love spice, consider adding a dash of chili oil to your bowl for a little kick.
• This soup can be made ahead. Just keep the shrimp tempura separate until you’re ready to serve for maximum crunchiness.

FAQs

• Q1: Can I make this soup vegetarian?
  A1: Absolutely; Simply replace the shrimp with tempura vegetables, and use vegetable broth instead of dashi.
• Q2: How do I store leftovers?
  A2: Store the broth and noodles separate from the tempura in airtight containers in the fridge for up to 3 days.
• Q3: What’s the best way to reheat it?
  A3: Gently reheat the broth over low heat and warm the noodles separately. Add the tempura just before serving to keep it crispy.

This Shrimp Tempura Udon Soup is sure to become a favorite in your home, offering both delicious flavors and satisfying textures. When you’re ready for something a bit different, don’t forget to check out my Thick Creamy Seafood Chowder Recipe for another savory delight. Enjoy your cooking journey, my friend, and happy slurping.

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