There’s something undeniably comforting about a hot bowl of udon soup, especially when it’s topped with golden, crispy tempura. Shrimp and vegetable tempura udon is the kind of dish that offers both warmth and texture, silky noodles in a flavorful broth, crowned with a mix of crunchy tempura that turns every bite into a contrast of soft and crisp.
At the heart of this dish are the thick, chewy udon noodles. They’re substantial and satisfying, perfect for soaking up a light dashi-based broth made with soy sauce, mirin, and a touch of sweetness. The broth is clear and savory, with a delicate flavor that complements, rather than competes with, the tempura.
Then comes the real star, the tempura. Lightly battered shrimp and a mix of vegetables like sweet potato, zucchini, bell peppers, or mushrooms are fried until perfectly crisp. The batter is thin and airy, giving just enough crunch without feeling heavy. When placed on top of the steaming udon soup, the tempura slowly absorbs some of the broth, softening slightly while still retaining a satisfying crisp edge. It’s that moment, right before the tempura becomes fully soaked, that delivers the perfect bite.
Garnishes are simple but thoughtful. A sprinkle of sliced scallions, perhaps a few drops of sesame oil or a dash of shichimi togarashi, and you have a bowl that’s not just visually beautiful but deeply flavorful. The shrimp brings a subtle sweetness, the vegetables offer earthy tones, and the broth ties everything together.
Shrimp and vegetable tempura udon is a great option for anyone craving a comforting meal that still feels light and fresh. It’s an ideal balance of textures and flavors, easy to appreciate whether you’re new to Japanese cuisine or a long-time fan. Perfect for a cozy dinner or even a weekend lunch, it’s a dish that turns a simple noodle soup into something special.
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!