Assorted Tempura Ramen Recipe
(Shrimp and Vegetables) Serves with an Appetizer of the Day. Choice of Regular Soup or Spicy Soup Garnished with Cabbage, Egg, Green Onion, Kamaboko and Sesame Seed
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Ingredients
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Tempura Batter
Shrimp and Vegetables
Ramen Soup
Garnishes
Method
Prepare Tempura Batter
- 1
Mix Ingredients
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and egg.
- 2
Add Water
Gradually add cold water to the mixture until it reaches a smooth batter consistency. Do not overmix; some lumps are okay.
Prepare Shrimp and Vegetables
- 3
Heat Oil
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C).
- 4
Coat Shrimp and Vegetables
Dip the shrimp, zucchini, carrot, sweet potato, and mushrooms in the tempura batter, allowing excess to drip off.
- 5
Fry
Carefully drop the coated shrimp and vegetables into the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Prepare Ramen Soup
- 6
Simmer Broth
In a large pot, combine the chicken or vegetable broth, soy sauce, mirin, and sesame oil. Bring to a simmer over medium heat.
- 7
Cook Noodles
Add the ramen or udon noodles to the simmering broth and cook according to package instructions until tender.
Assemble the Dish
- 8
Serve Soup
Ladle the hot ramen soup into bowls.
- 9
Add Garnishes
Top each bowl with shredded cabbage, halved boiled eggs, chopped green onions, sliced kamaboko, and sprinkle with sesame seeds.
- 10
Add Tempura
Place the tempura shrimp and vegetables on top of the garnished ramen soup and serve immediately.
