Authentic Japanese udon noodles served with crispy shrimp and vegetable tempura.
Ingredients
- Tempura
- 1 cup all-purpose flour
- 1 cup water ice-cold
- 1 egg large, beaten
- 1/2 tsp baking soda
- 1/4 tsp salt
- vegetable oil for frying
- 12 shrimp medium, peeled and deveined
- 1 sweet potato small, thinly sliced
- zucchini small, thinly sliced
- 1/2 cup broccoli florets
- udon noodles
- 8 ounces udon noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 Green onions sliced
- 1 tbsp sesame oil
Instructions
- In a large bowl, whisk together the flour, ice cold water, beaten egg, baking soda, and salt to make the tempura batter. Set aside.
- Heat vegetable oil in a large pot or deep fryer to 375°F (190°C).
- Dip the shrimp, sweet potato slices, zucchini slices, and broccoli florets into the tempura batter, coating them evenly.
- Carefully place the battered shrimp and vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
- Meanwhile, cook the udon noodles according to package instructions. Drain and set aside.
- In a separate pot, heat the vegetable broth over medium heat. Stir in the soy sauce, mirin, minced garlic, and grated ginger. Bring to a boil and simmer for 5 minutes.
- Divide the cooked udon noodles among serving bowls.
- Pour the hot broth over the noodles. Top with the fried shrimp and vegetables.
- Garnish with sliced green onions and drizzle with sesame oil.
- Serve hot and enjoy!
Nutrition
Calories: 350kcalCarbohydrates: 56gProtein: 21gFat: 6gFiber: 4g
I don’t know what I did wrong, but my tempura turned out super soggy. Not impressed.
I’m skeptical about the shrimp. My last attempt at seafood tempura was a disaster.
I ain’t got time for all this. Just give me the noodles! 🍜
Why do you need ginger in the broth?! That’s just weird. 1 star.
This tempura udon is life-changing! So crispy and the broth is delish.
The shrimp were awesome! But I didn’t have mirin. Could I use something else?
Had to use frozen shrimp. Still turned out great! 😋
Tempura is too greasy for my taste. Not a fan of frying things.
Too many instrucshun! I got lost. 😕
This was too complicated! Can’t we just boil everything instead? 🙄
Is it just me, or does tempura always end up soggy? But my kids loved it.
Amazing recipe! The tempura came out so crispy. My family loved it!
Thank you for sharing! I tried this recipe too and my kids couldn’t get enough! Going to make it again this weekend.
Easy to follow but just felt missing something. Garlic maybe? Udon isn’t like ramen.
Took me forever to find mirin at the store. But it was worth it! Yummy!
I had the same trouble finding mirin! But wow, makes it all taste better! Definitely a keeper!
I dunno, is mirin really that important? Can’t we just use something else? Seems kinda fancy for tempura.
Too much work for a bowl of noodles… I prefer takeout. 🤷
The udon noodles were so chewy, and the broth was delicious! Will make it again!
I’m glad you enjoyed it! The broth really makes a difference, doesn’t it?
Sounds good, but udon is a bit too chewy for me. I prefer spaghetti.
I made this for my kids, and they absolutely loved it! They ate the veggies! Amazing!!
Easy to follow! I just eyeballed the measurements. Turned out great!
I don’t trust recipes that say ‘eyeball’ the measurements. Cooking is science people! But glad it worked out for you.