Oh my goodness, let me tell you about my favorite comfort food: shrimp tempura udon soup! This delicious Japanese noodle soup is like a warm hug in a bowl. The combination of thick, chewy udon noodles swimming in a savory dashi broth, topped with crispy shrimp tempura, is simply irresistible. I love how the flavors meld together, creating a dish that’s both hearty and satisfying. It’s perfect for chilly evenings or when I just need a little pick-me-up. Trust me, once you try making shrimp tempura udon soup at home, you’ll wonder why you ever settled for takeout. It’s not just a meal; it’s an experience that brings joy with every slurp!
Ingredients List
- 200g udon noodles: Thick, chewy noodles that are the heart of this soup. Look for fresh or frozen udon for the best texture.
- 300g shrimp: Use peeled and deveined shrimp for easy cooking. I prefer medium-sized shrimp for the perfect bite!
- 1 cup tempura batter mix: You can find this in most Asian grocery stores. It’s super handy and ensures a light, crispy coating!
- 1 cup cold water: This helps create a light batter for the shrimp tempura. Cold water is key—trust me!
- 4 cups dashi broth: A savory Japanese broth that adds depth to your soup. You can make it from scratch or use instant dashi powder for convenience.
- 2 tablespoons soy sauce: This adds a savory umami flavor to the broth. I always opt for low-sodium to keep it balanced!
- 1 tablespoon mirin: A sweet rice wine that enhances the broth’s flavor and gives it a lovely aroma.
- 2 green onions: Sliced thin for a fresh, crisp topping that adds a pop of color and flavor.
- 1 sheet nori: Cut into strips to garnish your soup. It adds a nice sea-like flavor and a touch of elegance!
- Oil for frying: Use vegetable oil or canola oil for frying the shrimp tempura. You’ll need enough to submerge the shrimp for that perfect crunch.
How to Prepare Shrimp Tempura Udon Soup
Cooking the Udon Noodles
First things first, let’s get our udon noodles ready! Bring a big pot of water to a rolling boil—trust me, it’s important for the perfect texture. Once boiling, add the 200g of udon noodles and cook according to the package instructions, which usually takes about 8-10 minutes. You want them to be tender but still chewy. After they’re done, drain the noodles and rinse them under cold water to stop the cooking process. This step also helps prevent them from sticking together. Set them aside while we work on the rest of the soup!
Preparing the Tempura Batter and Frying Shrimp
Now, let’s make that crispy tempura! In a mixing bowl, combine 1 cup of tempura batter mix with 1 cup of cold water. It’s super important to use cold water here; it’ll help keep the batter light and crispy. Gently mix until smooth, but don’t overdo it—some lumps are totally okay! Next, heat oil in a deep pan until it reaches about 350°F (175°C). If you don’t have a thermometer, just drop a small bit of batter in; if it sizzles right away, you’re good to go! Dip your 300g of shrimp into the batter, letting any excess drip off, then carefully place them in the hot oil. Fry them in batches for about 2-3 minutes until golden brown and crispy. Remove them and let them drain on paper towels. Wow, look at that golden goodness!
Making the Broth
While the shrimp is frying, let’s get our broth going! In a pot, combine 4 cups of dashi broth, 2 tablespoons of soy sauce, and 1 tablespoon of mirin. Heat it over medium heat and bring it to a gentle simmer. This is where all those delicious flavors come together! Let it simmer for about 5 minutes to allow the flavors to meld beautifully. Oh man, your kitchen is going to smell amazing right about now!
Assembling the Soup
Alright, it’s time to bring it all together! In serving bowls, add a generous portion of the cooked udon noodles. Carefully ladle the hot dashi broth over the noodles, ensuring they’re nicely submerged. Now for the fun part—top each bowl with those glorious shrimp tempura you just fried, sprinkle some sliced green onions, and finish it off with strips of nori for that elegant touch. And there you have it, a gorgeous bowl of shrimp tempura udon soup that’s as beautiful as it is delicious!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights!
- Deliciously flavorful with a savory broth that warms the soul.
- Crispy shrimp tempura adds a delightful crunch to each bite.
- Hearty udon noodles make this soup incredibly satisfying.
- Customizable with your favorite toppings for a personal touch.
Tips for Success
Alright, let’s make sure your shrimp tempura udon soup turns out amazing! First, when frying the shrimp, be patient with the oil temperature. If it’s too hot, the batter will burn before the shrimp cooks through. And if it’s too cool, you’ll end up with soggy tempura. Aim for that sweet spot around 350°F (175°C). Also, don’t overcrowd the pan; fry in batches to keep the oil temperature steady.
For the broth, I recommend tasting as you go! You can adjust the soy sauce and mirin to your liking. Remember, the key to a flavorful broth is letting it simmer long enough for those flavors to meld, but don’t boil it vigorously. Finally, serve the soup hot—this dish is best enjoyed fresh, so don’t wait too long to dig in!
Variations
- Protein Swap: Try substituting shrimp with chicken, tempura vegetables, or even tofu for a vegetarian option.
- Extra Veggies: Add in some sliced mushrooms, bok choy, or spinach for extra nutrition and flavor. They’ll cook quickly in the broth!
- Spicy Kick: For those who love a bit of heat, add a dash of chili oil or some sliced jalapeños to your broth.
- Flavor Boost: Experiment with different broths! Try using chicken or vegetable broth instead of dashi for a unique twist.
- Herbs and Garnishes: Finish your bowl with fresh cilantro or a sprinkle of sesame seeds for an added layer of flavor and crunch.
Storage & Reheating Instructions
Alright, so you’ve made a delicious batch of shrimp tempura udon soup, and now you have some leftovers—great news! To store your soup, let it cool to room temperature first. Then, place it in an airtight container and pop it in the fridge. It’ll keep well for about 2-3 days. I recommend storing the shrimp tempura separately to maintain its crispiness. Just keep it in a sealed container lined with paper towels to absorb any excess moisture.
When it’s time to enjoy your leftovers, reheating is key! For the best results, pour the broth into a pot and heat it gently over medium heat. You want to warm it up without boiling, as that can affect the flavor. Once the broth is hot, add the udon noodles and let them heat through for a couple of minutes. If you stored the shrimp tempura separately, you can quickly re-crisp them in a hot pan with a tiny bit of oil for about 1-2 minutes. This will help revive that delightful crunch! Assemble your soup as before and enjoy your delicious meal once again. Yum!
Nutritional Information Disclaimer
It’s important to note that nutritional values can vary based on the specific ingredients and brands you use in your shrimp tempura udon soup. The following overview gives you a general idea of what to expect in one serving (about 1 bowl) of this delicious dish:
- Calories: Approximately 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
For the most accurate information, I recommend using a nutrition calculator or app, especially if you make any substitutions or additions to the recipe. Enjoy your cooking adventure!
FAQ Section
Can I make shrimp tempura udon soup ahead of time?
Yes, you can prepare the broth and udon noodles in advance, but I recommend frying the shrimp tempura just before you serve it. This way, you’ll retain that amazing crunch that makes the dish so delightful!
What can I use instead of dashi broth?
If you don’t have dashi broth on hand, feel free to use chicken or vegetable broth. Just keep in mind that it will alter the flavor slightly, but it’ll still be delicious! You can also make a quick dashi using kombu and bonito flakes if you want to get a bit adventurous!
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp works just fine. Just make sure to thaw them completely and pat them dry before dipping them in the tempura batter. This helps the batter stick better and gives you that lovely crispy texture.
How do I store leftover shrimp tempura udon soup?
To store leftovers, let the soup cool down and then place it in an airtight container in the fridge. Remember to keep the shrimp tempura separate to maintain its crunchiness. It will keep well for 2-3 days!
Can I make this soup vegetarian?
Yes, you can easily make a vegetarian version by substituting the shrimp with tempura vegetables like sweet potatoes or zucchini. Use vegetable broth instead of dashi, and you’ll have a deliciously satisfying vegetarian udon soup!
Shrimp Tempura Udon Soup: 5 Reasons to Love This Comfort Dish
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Shrimp tempura udon soup is a flavorful Japanese noodle soup featuring crispy shrimp tempura and thick udon noodles in a savory broth.
Ingredients
- 200g udon noodles
- 300g shrimp, peeled and deveined
- 1 cup tempura batter mix
- 1 cup cold water
- 4 cups dashi broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- Oil for frying
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- In a bowl, mix tempura batter mix with cold water until smooth.
- Heat oil in a deep pan for frying.
- Dip shrimp in the batter and fry until golden brown. Remove and drain on paper towels.
- In a pot, heat dashi broth, soy sauce, and mirin. Bring to a simmer.
- Add cooked udon noodles to the broth and heat through.
- Serve the udon in bowls, topped with shrimp tempura, green onions, and nori strips.
Notes
- Adjust the thickness of the batter for preferred texture.
- Use fresh shrimp for the best flavor.
- Serve hot for optimal taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling, Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp tempura udon soup, Japanese soup, udon noodles, shrimp tempura
