With thick wheat noodles and crunchy prawn tempura in a mild shoyu broth, this complete meal in a bowl is sure to satisfy. Make this comforting bowl of authentic Japanese noodle soup with tempura in 5 easy steps.
Tempura Udon Recipe
With thick wheat noodles and crunchy prawn tempura in a mild shoyu broth, this complete meal in a bowl is sure to satisfy.
Ingredients
Tempura Udon Ingredients
- 8 cups dashi stock (4 cups loose bonito flakes and 4 three-inch pieces kombu, boiled in 81/2 cups water)
- 1 Cup Soy Sauce (we used Kikkoman)
- 4 tablespoons sugar
- 1/4 Cup mirin (japanese sweet rice wine)
- 8 pieces Prawns (Sugpo) shelled and deveined with tails left intact
- 1 Cup tempura flour
- Salt to season
- Pepper to season
- 1 piece Egg
- 1 Cup water ice-cold
- canola oil for deep-frying
- 3 tablespoons all-purpose flour
- 4 packs (225gram) fresh udon noodles
- 12 pieces store-bought assorted fish cakes
- 1 1/2 cups spinach leaves blanched
- 4 pieces Egg
Instructions
- Make the soup: Combine all ingredients in a stockpot. Bring to a boil. Lower heat and simmer for 5 minutes. set aside and keep hot.
- Make the tempura: Lay the prawns flat on a chopping board, belly side down. make shallow slits along the back to prevent the prawns from curling when fried. set aside.
- Season tempura flour with salt and pepper; set aside. place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. set aside and keep cold.
- When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.
- Blanch the noodles in boiling water for about 30 seconds. Drain and portion among 4 serving bowls. Boil fish cakes for 2 minutes and drain. top noodles with fish cakes, spinach, and egg. Ladle broth over, making sure it's boiling hot so the raw egg will get cooked. place 2 pieces tempura in each bowl. serve immediately.
- Make the soup: Combine all ingredients in a stockpot. Bring to a boil. Lower heat and simmer for 5 minutes. set aside and keep hot.
- Make the tempura: Lay the prawns flat on a chopping board, belly side down. make shallow slits along the back to prevent the prawns from curling when fried. set aside.
- Season tempura flour with salt and pepper; set aside. place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. set aside and keep cold.
- When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.
- Blanch the noodles in boiling water for about 30 seconds. Drain and portion among 4 serving bowls. Boil fish cakes for 2 minutes and drain. top noodles with fish cakes, spinach, and egg. Ladle broth over, making sure it's boiling hot so the raw egg will get cooked. place 2 pieces tempura in each bowl. serve immediately.
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