Description
A cozy and flavorful Japanese classic, this Shrimp Tempura Udon Soup combines chewy noodles, crispy tempura shrimp, and a rich, savory broth that brings comfort in every bite.
Ingredients
Scale
- 12 oz udon noodles (dried or fresh)
- 12 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cold water
- 1/2 cup cornstarch
- Vegetable oil, for frying
- 6 cups dashi broth (homemade or store-bought)
- 1/4 cup soy sauce
- 2 tablespoons miso paste
- 2 green onions, sliced
- 2 sheets nori (seaweed), cut into strips
- Salt and pepper, to taste
Instructions
- Boil the udon noodles following the package directions. Drain and set aside.
- Mix flour and cold water until just combined for the tempura batter. Slight lumps are fine.
- Heat vegetable oil to 350°F (175°C). Dust shrimp in cornstarch, then dip into batter and fry in batches for 2-3 minutes until golden. Drain on paper towels.
- Warm the dashi broth in a pot over medium heat. Stir in soy sauce and miso paste. Season with salt and pepper to taste.
- To serve, place noodles in a bowl, pour in hot broth, top with shrimp tempura, then garnish with green onions and nori strips.
Notes
For extra nutrition, try adding bok choy or spinach to the broth. Spice lovers can drizzle in chili oil. To keep shrimp crispy, add them to the soup right before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
Keywords: shrimp tempura, udon soup, Japanese noodles, comfort food, easy soup