Tempura Udon
Tempura Udon is a popular Japanese noodle soup with thick wheat noodles and crunchy prawn tempura, fish cake and chopped shallots/scallions. The dashi-based broth has saltiness and a hint of sweetness that goes so well with tempura.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60g/2.1oz dried udon noodles ((note 1))
- 2 frozen prawn tempura ((note 2))
- 2 slices kamaboko ((steamed fish cakes, note 3))
- 2 tbsp shallots (, finely chopped)
- 300ml/10oz dashi stock ((note 4))
- 2 tbsp light soy sauce ((note 5))
- 1½ tbsp mirin
- Shichimi tōgarashi ((note 6))
Instructions
- 1
Preheat oven to 150-160C/302-320F.
- 2
Place frozen prawn tempura on a rack in a small tray and reheat in the oven for 10 minutes. Turn the heat off and leave them in the oven until required.
- 3
Bring sufficient water in a pot to a boil. Add the dried udon noodles to the pot. Mix for about 15 seconds ensuring that each strand is separated.
- 4
Boil for the duration recommended on the back of the pack. My udon needed 10 minutes to cook through.
- 5
Drain into colander and rinse well under running water. Shake the colander well to remove water at the bottom of the colander and leave until required.
- 6
Put the Broth ingredients in a new pot and bring it to a boil.
- 7
Place udon noodles in a serving bowl, and pour the broth over the udon noodles (note 7).
- 8
Place the prawn tempura, sliced kamaboko and chopped shallots/scallions on top. Serve immediately with shichimi tōgarashi if using.