Vegetable & Shrimp Tempura Udon Recipe
Shoyu base in soup with 3 pcs veg. & shrimp tempura, 1pc fish cake, choy sum, green onion
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Ingredients
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Soup Base
Udon and Toppings
Method
Preparing the Soup Base
- 1
Make the Soup
In a large pot, combine 4 cups of water, 1 cup of soy sauce, 1 tablespoon of mirin, 1 teaspoon of dashi stock powder, and 1 teaspoon of salt. Bring to a gentle simmer over medium heat.
Cooking the Udon and Tempura
- 2
Cook the Udon Noodles
In a separate pot, bring water to a boil. Add 2 cups of udon noodles and cook according to package instructions, usually about 8-10 minutes. Once cooked, drain and set aside.
- 3
Prepare the Tempura Batter
In a bowl, combine 1 cup of tempura batter mix with 3 tablespoons of ice water to create a light batter. Mix until just combined; do not overmix.
- 4
Fry the Tempura
In a deep pan, heat 2 cups of vegetable oil over medium-high heat. Dip the shrimp and the sliced vegetables into the batter, allowing excess to drip off, then carefully place them into the hot oil. Fry until golden brown, approximately 3-4 minutes. Remove and drain on paper towels.
Final Assembly
- 5
Assemble the Bowl
In each serving bowl, place a portion of the cooked udon noodles. Ladle the hot soup base over the noodles. Top with 3 pieces of tempura (shrimp and vegetables), 1 slice of fish cake, blanched choy sum, and sliced green onions. Serve immediately.