Crispy, golden shrimp tempura nestled on top of slurp-worthy udon noodles in a rich, savory broth — Shrimp Tempura Udon Soup is comfort food that feels both nourishing and indulgent. This Japanese-inspired dish balances texture and flavor like a dream. The contrast between the crackling tempura and the smooth, chewy noodles is a match made in noodle heaven.

Perfect for chilly nights or when you want something cozy yet exciting, this soup brings restaurant vibes right to your kitchen. With its colorful mix of green onions, radishes, and carrots, every spoonful is a burst of flavor and warmth.

What Kind of Udon Should I Use?

Fresh udon noodles are ideal for this recipe because they have the perfect balance of softness and chew. If fresh isn’t available, frozen udon is your next best bet. Dried udon noodles work in a pinch, but make sure to cook them thoroughly and rinse them under cold water to stop the cooking and maintain the right texture.

Ingredients for the Shrimp Tempura Udon Soup

Shrimp – Large shrimp, peeled and deveined, give that signature juicy bite inside the tempura shell.

Tempura Batter Mix – Using a pre-made tempura mix ensures ultra-light and crispy results. Make it with ice-cold water for maximum crunch.

Udon Noodles – These thick, chewy noodles are the soul of the dish and soak up the broth beautifully.

Dashi Broth – Traditional Japanese broth made with kombu and bonito flakes. It’s the heart of the soup’s umami depth.

Soy Sauce – Adds saltiness and rich flavor to the broth.

Mirin – A touch of sweetness that balances out the savory broth.

Green Onions – For brightness and a bit of zing.

Carrots and Radishes – Thinly sliced for crunch and color.

Sesame Oil – Just a drizzle enhances aroma and adds a nutty finish.

How To Make the Shrimp Tempura Udon Soup

Step 1: Prepare the Broth

In a medium pot, combine 4 cups of water with a piece of kombu (dried kelp). Bring to a gentle simmer but don’t let it boil. Remove the kombu just before boiling, then add a generous handful of bonito flakes. Let it simmer for about 5 minutes, then strain. Return the clear dashi to the pot, and season with soy sauce, mirin, and a dash of sesame oil.

Step 2: Cook the Udon Noodles

Bring a separate pot of water to a boil. Add your fresh or frozen udon noodles and cook according to package instructions. Once done, drain and rinse under cold water to stop the cooking. Set aside.

Step 3: Make the Tempura Shrimp

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). While the oil heats, prepare your tempura batter with ice-cold water. Dip each shrimp into the batter and immediately fry for 2-3 minutes until golden and crispy. Transfer to a paper towel-lined plate.

Step 4: Assemble the Soup

Divide the cooked udon noodles between serving bowls. Pour the hot broth over the noodles. Top each bowl with two to three shrimp tempura. Garnish with thinly sliced green onions, radishes, and carrots. Add a few drops of sesame oil if desired.

How to Serve and Store Shrimp Tempura Udon Soup

Shrimp Tempura Udon Soup is best served immediately while the shrimp is hot and crispy. Assemble each bowl just before serving to maintain the perfect texture contrast. If you’re hosting or meal-prepping, keep the broth, noodles, and toppings separate until ready to serve.

For leftovers, store the broth and noodles in airtight containers in the fridge for up to 3 days. Reheat the broth separately and add noodles just before eating. Tempura shrimp is best eaten fresh, but you can reheat it in an air fryer or oven to restore some crispiness.

Frequently Asked Questions

Can I use other proteins instead of shrimp?

Absolutely! Tempura chicken or tofu are great alternatives if you prefer something different.

What if I don’t have dashi?

You can substitute with chicken or vegetable broth, though it will have a different flavor profile. Add a splash of soy sauce and a bit of seaweed to mimic some of the umami.

Is this recipe gluten-free?

Not by default. Use gluten-free soy sauce and tempura mix, and check the noodles’ label to make it fully gluten-free.

Can I make the tempura ahead of time?

Tempura is best fresh, but you can make it a few hours in advance and crisp it up in the oven before serving.

How spicy is this dish?

It isn’t spicy at all, but you can add chili oil or sliced chili for heat.

Can I freeze this soup?

The broth can be frozen, but the noodles and tempura are best made fresh for optimal texture.

Want More Soup Ideas with a Twist?

If you love this Shrimp Tempura Udon Soup, you’ll definitely enjoy these other cozy and flavor-packed bowls:

Cheesy Hamburger Potato Soup for a hearty, creamy delight.
Chicken Pot Pie Soup when you’re craving comfort in a bowl.
Moroccan Sweet Potato Soup with Chickpeas for a warm, spiced plant-based option.
Decadent Creamy Alfredo Lasagna Soup for Italian-inspired coziness.
French Onion Chicken Bake if you enjoy rich, caramelized flavor in every bite.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it when the soup cravings hit.

And when you try it, let me know how it turned out in the comments! Did you go classic or add your own twist? Maybe a splash of chili oil or a soft-boiled egg?

I always love seeing your creations and swaps. Don’t be shy—share your thoughts, questions, and variations below!

Shrimp Tempura Udon Soup

Author: Jam Scott
Total Time: 35 minutes
Yield: 2 servings

Print Recipe

Description

A savory Japanese-inspired noodle soup featuring crispy shrimp tempura atop thick, chewy udon noodles in a comforting dashi broth. It’s vibrant, texturally satisfying, and perfect for a cozy dinner night.

Instructions

Prepare the Broth: Simmer kombu in 4 cups water. Remove just before boiling. Add bonito flakes, simmer 5 minutes, then strain. Return broth to pot. Stir in soy sauce, mirin, and sesame oil.
Cook the Udon: Boil noodles according to package instructions. Rinse under cold water and set aside.
Make Tempura Shrimp: Heat oil to 350°F. Mix tempura batter with ice-cold water. Dip shrimp and fry until golden and crisp. Drain on paper towels.
Assemble the Soup: Divide noodles into bowls. Pour in hot broth. Top with tempura shrimp, green onions, carrots, radishes, and optional sesame oil drizzle.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner