Tempura Udon – Carmy – Straightforward Wholesome-ish Recipes
Made with solely a handful of substances, this Tempura Udon comes collectively shortly and simply! A wealthy umami broth stuffed with thick bouncy udon noodles and topped with crispy shrimp tempura, you’ll need a huge bowl of this tempura udon.
This tempura udon is sort of a hug in a bowl. It’s comforting, heat, and jogs my memory of my childhood. This recipe comes collectively fairly simply with a couple of kitchen staples and combines all of my favorite issues: udon noodles, shrimp tempura, and soup!
Why You’ll Love This Udon Soup Recipe
- It’s simple to make. All it’s a must to do is simmer the broth and cook dinner the udon noodles. You should purchase pre-made shrimp tempura as nicely to avoid wasting time.
- It’s tasty. I might eat 10 bowls of those udon noodles! It’s past tasty!
- It makes use of a ton of kitchen staples so you possibly can skip operating out to the grocery retailer. Most of those substances are issues I’ve within the kitchen to start out with so it’s an amazing final minute meal.
Elements You’ll Want
- dried bonito — I take advantage of hondashi to make my broth soup base.
- anchovy soup stock packet — when you can’t discover this, it’s okay. Nevertheless, I extremely suggest selecting up a packet of those when you see them on the retailer. It provides a ton of unami flavour to the broth.
- gentle soy sauce — I choose light soy sauce for the soup.
- mirin — mirin is a Japanese candy rice wine, in case you are unable to search out it, you possibly can strive rice vinegar with further honey
- udon noodles — I take advantage of contemporary udon noodles which are offered on the refrigerated part that takes lower than 2 minutes to cook dinner. Different choices are frozen udon noodles and dried udon noodles.
- shrimp tempura — you can also make homemade shrimp tempura or get precooked ones from the freezer aisle of most grocery shops.
- kamaboko — also called Japanese fish cake, it’s normally made with surimi, a white fish paste. You possibly can normally discover this within the frozen part of most Asian grocery shops.
- shichimi togarashi — it’s additionally known as Japanese 7 spice. It accommodates dried chilies, sesame, orange peel, nori and extra.
- inexperienced onions — I like inexperienced onions and can add them on prime of every part.
Methods to Make Tempura Udon
- Add the dried bonito, anchovy soup packet, gentle soy sauce, and mirin to 4 cups of water in a small saucepot. Convey it as much as a simmer and permit the broth to simmer for 10 minutes, with a lid on.
- Cook dinner the udon noodles in keeping with the package deal earlier than draining and setting it apart.
- Slice to kamaboko and reheat the shrimp tempura.
- Divide the udon, soup, kamaboko, and shrimp tempura into two bowls. Prime with shichimi togarashi and inexperienced onions earlier than having fun with.
Recipe Ideas and Notes
- When you’ve got leftovers of this udon tempura soup, retailer every part individually so issues don’t get soggy.
- Wish to make it vegetarian pleasant? Make vegetable tempura and use a vegetable inventory base as an alternative.
What Are Seafood Inventory Packets?
Dried seafood inventory packets are little baggies of flavour bombs. They appear to be an enormous tea bag they usually’re normally stuffed with dried anchovy, shrimp, crab, mushrooms, kelp, and different assortments of umami-rich substances. All it’s a must to do is simmer a packet for five to 10 minutes, and also you’ll have a flavourful broth base for every kind of recipes! I get mine from an area Korean grocer however yow will discover them online as nicely.
Forms of Udon
There are a number of choices in relation to shopping for udon noodles for this udon with tempura. Listed below are those that I normally see in shops.
- Shelf Secure Udon Noodles: There are udon noodles that you just discover on the shelf on the retailer. It actually is dependent upon the model in relation to the shelf secure ones as I discover sme to have a very sturdy aftertaste to them. (The primary one pictured)
- Recent Udon Noodles: If yow will discover contemporary udon noodles on the refrigerated part. I like utilizing these noodles when doable however they do expire comparatively shortly so I can’t replenish on these! I normally have to make use of them throughout the week of buying them. (The second pictured)
- Frozen Udon Noodles: This one is certainly one of my favourites choices when you can’t discover contemporary udon noodles. As they’re frozen, they’ll primarily reside ceaselessly in my freezer and satisify my cravings at any time when I get hit with them! (The third one pictured)
- Dried Udon Noodles: Not pictured above however dried udon noodles look much like dried spaghetti noodles. These are convientent as you retailer them such as you would pasta. Nevertheless, they’re not my favorite as they’re not as plump and chewy as contemporary udon noodles.
All of those noodles are nice choices. Choose your favorite or most handy one for this tempura udon soup. It’s meant to be a fast and straightforward recipe that you would be able to throw collectively shortly so don’t stress out if you may get a selected kind of udon noodles.
Tempura Udon
Made with solely a handful of substances, this Tempura Udon comes collectively shortly and simply! A wealthy umami broth stuffed with thick bouncy udon noodles and topped with crispy shrimp tempura, you may need a huge bowl of this tempura udon.
Servings: 2 servings
Elements
- 4 cups water
- 1 tbsp dried bonito
- 1 anchovy soup inventory packet
- 2 tbsp gentle soy sauce
- 2 tbsps mirin
- 450 grams udon noodles
- 6 shrimp tempura, or vegetable tempura
- 6 slices kamaboko
- shichimi togarashi
- inexperienced onions
Directions
-
Add the dried bonito, anchovy soup packet, gentle soy sauce, and mirin to 4 cups of water in a small saucepot. Convey it as much as a simmer and permit the broth to simmer for 10 minutes, with a lid on.
-
Cook dinner the udon noodles in keeping with the package deal earlier than draining and setting it apart.
-
Slice to kamaboko and reheat the shrimp tempura.
-
Divide the udon, soup (packet eliminated), kamaboko, and shrimp tempura into two bowls. Prime with shichimi togarashi and inexperienced onions earlier than having fun with.
Diet Per Serving
Energy: 514kcal | Carbohydrates: 83g | Protein: 29g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Ldl cholesterol: 90mg | Sodium: 3019mg | Potassium: 45mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3IU | Calcium: 38mg | Iron: 1mg
Extra Recipes to Attempt
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