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.

Ingredients

10 large shrimp, peeled and deveined

1 cup tempura batter mix

Ice-cold water (as directed on batter mix)

2 servings fresh or frozen udon noodles

4 cups water

1 piece kombu (dried kelp)

1 cup bonito flakes

2 tablespoons soy sauce

1 tablespoon mirin

1 teaspoon sesame oil

2 green onions, thinly sliced

1 small carrot, julienned

4–5 radish slices

Vegetable oil for frying

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