Tempura Udon Recipe

Name: Tempura Udon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 bowls
Cuisine: Japanese
Ingredients: 2 servings dried or frozen udon noodles; 4 cups dashi stock (or 4 cups water + 2 tsp dashi powder); 3 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar; 1/2 tsp salt; 4 large shrimp, peeled and deveined, tails on; 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1/2 cup ice-cold water; 1 egg yolk; 1/2 cup thinly sliced carrot; 1/2 cup broccoli florets; 4 shiso leaves (optional); Vegetable oil for deep frying; Thinly sliced green onions for garnish; Shichimi togarashi (optional)

Japanese · Soup · 45 min total

Tempura udon recipe videos

A comforting bowl of thick udon noodles in a savory dashi broth, topped with crispy tempura shrimp and vegetables. This recipe combines a light, umami-rich soup with perfectly fried tempura for a satisfying meal.

20
min prep

25
min cook

2
servings

520
kcal/serving

Ingredients

2 servings dried or frozen udon noodles
4 cups dashi stock (or 4 cups water + 2 tsp dashi powder)
3 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
1/2 tsp salt
4 large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 cup ice-cold water
1 egg yolk
1/2 cup thinly sliced carrot
1/2 cup broccoli florets
4 shiso leaves (optional)
Vegetable oil for deep frying
Thinly sliced green onions for garnish
Shichimi togarashi (optional)

Instructions

Prepare the broth: In a saucepan, combine dashi stock, soy sauce, mirin, sugar, and salt. Bring to a simmer over medium heat, then reduce to low and keep warm.
Cook udon noodles according to package directions. Drain and divide into two bowls.
Make tempura batter: In a bowl, whisk together flour, cornstarch, ice-cold water, and egg yolk until just combined (lumps are okay). Keep batter cold.
Heat oil in a deep pot to 350°F (175°C). Pat shrimp dry and lightly dust with extra flour. Dip shrimp into batter, letting excess drip off, and fry in batches until golden and crispy, about 2-3 minutes. Drain on paper towels.
Dip carrot slices and broccoli florets into batter and fry until crisp, about 1-2 minutes. Fry shiso leaves for 30 seconds if using.
Ladle hot broth over the noodles in each bowl. Arrange tempura shrimp and vegetables on top. Garnish with green onions and shichimi togarashi if desired. Serve immediately.

Tips

For best results, use ice-cold water and keep batter cold to ensure a light, crispy tempura.
Tempura is best served immediately; if needed, keep warm in a low oven (200°F) on a wire rack.
Substitute shrimp with chicken or vegetables for variation.

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