Tempura Udon Soup

A comforting bowl of udon soup topped with crispy tempura vegetables and shrimp, designed to soften slightly in the broth for a unique textural experience.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.70/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Snack•Soup

Cuisine:

Japanese

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy

Ingredients

Servings

400gUdon noodles(Fresh or frozen, pre-cooked)

£1.50

6cupsDashi stock(Homemade or instant)

£2.50

4tablespoonsSoy sauce(Light soy sauce recommended)

£0.30

2tablespoonsMirin(Japanese sweet rice wine)

£0.40

1teaspoonSugar(Optional, to balance flavors)

£0.01

12largeShrimp(Peeled and deveined, tail on or off (your preference))

£6.00

1mediumSweet potato(Sliced thinly)

£0.60

0.5mediumOnion(Sliced thinly)

£0.15

100gGreen beans(Trimmed)

£0.70

0.5mediumEggplant(Sliced thinly)

£0.50

1cupTempura batter mix(Follow package instructions for preparation)

£1.20

As neededIce water(For tempura batter)

As neededVegetable oil(For deep frying)

£0.20

2stalksScallions(Chopped, for garnish)

£0.50

1teaspoonGrated ginger(Optional, for garnish)

£0.25

Total Cost

£14.81

£3.70 per serving

Instructions

1.
Prepare the tempura batter according to the package instructions, using ice water. Keep the batter cold.
2.
Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
3.
Dip the shrimp and vegetables into the tempura batter, ensuring they are fully coated. Fry in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4.
While the tempura is frying, prepare the udon soup base. In a large pot, combine the dashi stock, soy sauce, mirin, and sugar (if using). Bring to a simmer.
5.
Cook the udon noodles according to package directions. Drain well.
6.
Divide the cooked udon noodles into four bowls.
7.
Pour the hot dashi broth over the noodles in each bowl.
8.
Top each bowl with the freshly fried tempura shrimp and vegetables.
9.
Garnish with chopped scallions and grated ginger (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Keep the tempura batter cold for best results. Use ice water and even place the bowl of batter in a larger bowl filled with ice.

Don't overcrowd the fryer when making tempura. Fry in batches to maintain the oil temperature.

To ensure the tempura softens slightly in the soup, add it to the bowls immediately before serving.

Other vegetables can be used for tempura, such as bell peppers, broccoli florets, or zucchini.

Cooking Equipment

Large pot

Deep fryer or large saucepan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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