Shrimp Tempura Udon is a Japanese noodle soup featuring umami-packed broth (dashi), thick udon noodles, and crispy golden shrimp tempura. The combination of ingredients are flavorful, filling, and perfect for a cozy night at home. Make the dish from scratch or use store-bought shrimp tempura to create the meal in under 20 minutes.
2Bundles udon noodles(6 oz dry noodles or 14 oz refrigerated noodles)
8Slices kamaboko fishcake
1Green onion (green part only)thinly sliced
Instructions
Tempura Shrimp
Prepare shrimp - Use a sharp knife and make three incisions across the belly of the shrimp to prevent the shrimp from curling. Open the cuts with your hands and press down on the back of the shrimp to straighten.
Heat oil - Add the oil to a skillet so it is at least 2 inches deep. Heat oil 350 degrees Fahrenheit.
Prepare batter - In a mixing bowl, whisk together the batter mix and water until combined.
Fry - Dip each shrimp in the batter and drop it into the hot oil immediately. Fry for 2-4 minutes until the shrimp are cooked and the batter is golden, turning the shrimp halfway through. Remove the shrimp from the pan and place on a paper towel-lined plate to absorb the excess oil.
Udon
Make dashi (broth) - In a saucepan, add water, dashi packet, soy sauce, sea salt, sugar, and mirin. Bring to a boil then lower to a simmer.
Cook noodles - Bring a large pot of water to a boil and add udon noodles. Cook per the packaging instructions. Strain the noodles.
Assemble - Add noodles and broth to large soup bowls. Top with kamaboko, green onion, and shrimp tempura. Enjoy immediately.
Notes
How to Store Tempura Udon Soup
Store all leftovers in separate air-tight containers in the refrigerator for up to 3 days. To reheat the broth, transfer it into a pot and heat over medium heat, stir occasionally. To reheat the tempura, fry it in a pan on both sides for one minute. Only assemble the udon when you are ready to eat to prevent the noodles from getting soggy. Likewise, make sure the ingredients are stored separately so they don't get soggy while stored.
Top Tips for Frying Tempura
Straighten shrimp - Make 3 incisions on the shrimp bellies and use your fingers to push down and straighten the shrimp so they don't curl when you fry them.
Heat oil properly - Make sure the oil is hot (350˚F to 360˚F) before you fry the shrimp. If you don't have a thermometer, test the oil temperature by dropping a small amount of the tempura batter in the oil to see if it cooks golden brown.
Cook shrimp long enough - If a shrimp gets stuck to the bottom of the pan while frying, it means the oil is not hot enough. In order to unstick the shrimp, just let the shrimp cook longer and once cooked, it will release from the pan.