Shrimp Tempura Ramen with Yuzu Kosho

A delightful combination of crispy shrimp tempura and flavorful ramen broth, topped with freshly fried shrimp tempura and seasoned with a hint of yuzu kosho.

Prep Time

20 minutes

Total Time

45 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£4.44

Season:

🌍 Year-round

Meal Type:

Snack•Soup

Cuisine:

Japanese

Main Ingredient:

Seafood

Mood:

Healthy

Ingredients

Servings

1lbShrimp(Large, peeled and deveined)

£7.50

1cupAll-Purpose Flour(For dredging shrimp)

£0.20

1cupTempura Flour(For tempura batter)

£1.50

1cupIce Water(For tempura batter)

4cupsVegetable Oil(For frying)

£1.20

16ozRamen Noodles(Fresh or dried)

£1.00

8cupsChicken Broth(Low sodium)

£1.50

4tbspSoy Sauce

£0.15

2tbspMirin

£0.30

2tbspSake(Cooking sake)

£0.50

1inchGinger(Grated)

£0.20

2clovesGarlic(Minced)

£0.10

2stalksGreen Onions(Sliced thinly)

£0.40

0.5tspYuzu Kosho(Or more to taste)

£1.00

4sheetsNori Seaweed(Cut into strips)

£1.20

4Egg(Optional, soft boiled)

£1.00

Total Cost

£17.75

£4.44 per serving

The Method

1
Prepare the Shrimp: Pat the shrimp dry with paper towels. Lightly dust the shrimp with all-purpose flour.
2
Make the Tempura Batter: In a bowl, whisk together the tempura flour and ice water until just combined. Do not overmix; some lumps are okay. Keep the batter cold.
3
Heat the Oil: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
4
Fry the Shrimp: Dip each shrimp into the tempura batter, ensuring it's fully coated. Carefully lower the shrimp into the hot oil, a few at a time, to avoid overcrowding the fryer. Fry for 2-3 minutes, or until golden brown and crispy. Remove the shrimp with a slotted spoon and place them on a wire rack to drain excess oil.
5
Prepare the Ramen Broth: In a large pot, combine the chicken broth, soy sauce, mirin, sake, grated ginger, and minced garlic. Bring to a simmer over medium heat. Taste and adjust seasoning as needed.
6
Cook the Ramen Noodles: Cook the ramen noodles according to package directions. Drain well.
7
Assemble the Ramen: Divide the cooked ramen noodles among 4 bowls. Pour the hot ramen broth over the noodles. Top each bowl with freshly fried shrimp tempura, sliced green onions, and a small dollop of yuzu kosho.
8
Garnish and Serve: Garnish with nori seaweed strips and a soft-boiled egg (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Keep the tempura batter cold to ensure a light and crispy texture. You can place the bowl of batter over a larger bowl filled with ice.

Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy tempura.

For a spicier kick, add a pinch of red pepper flakes to the ramen broth.

Feel free to add other toppings like bamboo shoots, bean sprouts, or wood ear mushrooms to your ramen.

Make sure the shrimp is dry before dredging with flour and dipping into batter to ensure crispiness.

Cooking Equipment

Large Pot

Deep Fryer or Large Pot for Frying

Wire Rack

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Keep the tempura batter cold to ensure a light and crispy texture. You can place the bowl of batter over a larger bowl filled with ice.

Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy tempura.

For a spicier kick, add a pinch of red pepper flakes to the ramen broth.

Feel free to add other toppings like bamboo shoots, bean sprouts, or wood ear mushrooms to your ramen.

Make sure the shrimp is dry before dredging with flour and dipping into batter to ensure crispiness.

Shrimp Tempura Ramen with Yuzu Kosho

Ingredients

The Method