How to make classic tempura udon noodle soup

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
udon soup

Tempura isn’t something amateur cooks will do since frying can seem scary, but being able to eat this tempura soup is worth trying. You can make a batch of tempura and heat them up. Of course, fresh ones are always better.

The translation of nabeyaki udon is “cook in hotpot udon”. This soup recipe might be scare, and it takes some time to prepare. But the cooking process is very easy and doesn’t require much effort to prepare. Just make soup stock, add other ingredients in a pot and wait until ready!

All the ingredients in these recipe are those used in Japan. If you can’t find something (for example, kamaboko or a fish cake isn’t something you can find in a small grocery store), it’s fine to skip or use ingredients in your fridge.

How to make classic tempura udon noodle soup

Tempura udon noodle soup is a traditional Japanese meal that you can find in almost any Asian restaurant. The contrast of the chewy, thick noodles, crispy tempura vegetables and the tender broth sets this soup apart.

Course Lunch & dinner
Cuisine Japanese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 425 kcal

Ingredients

For the dashi:

  • 10 dried anchovies
  • 1 peeled onion
  • 3 garlic cloves
  • 3x3 inches konbu square
  • 3 green onions
  • 4 dried shiitake mushrooms
  • 1 oz bonito flakes
  • 3 cups water
  • 2 tbsp mirin
  • 1 tbsp salt
  • 1.5 tbsp soy sauce

For the udon:

  • 2 oz sliced kamaboko fish cake
  • 2 packages udon noodles
  • 2 oz sliced bamboo
  • 4 oz sliced tofu
  • 1 soft boiled egg
  • 2 chopped green onions

Instructions

  1. Combine onions with water in a medium-size pot. Bring it to boil. Reduce the heat to low and simmer for 10-15 minutes. Add bonito flakes, remove from heat. It should sit for 10 minutes. 

  2. Strain stock, all items expect mushroom should be removed. Put dashi to pot.

  3. Slice shiitake mushrooms. Season dashi with salt, mirin and soy sauce. Bring to boil, add noodles. Cook for 2 minutes. Add tofu, fish cake, mushrooms and bamboo. Boil the soup.

  4. Portion fish cake, noodles, bamboo and tofu into 2 bowls. Pout soup into each. Top with green onions and eggs and enjoy.

Recipe Notes

You can add other toppings, we recommend something traditionally Japanese. Chicken, seafood, dandelion greens, carrots, bok choy are great choices. This soup can be changed into everything you want, and it can be adjusted to anyone's taste.

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