Shrimp Tempura Udon Soup

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When I first made Shrimp Tempura Udon Soup at home, I was amazed at how comforting and flavorful it turned out. The rich, savory broth with perfectly cooked udon noodles paired beautifully with the light, crispy shrimp tempura resting on top. It felt like a hug in a bowl, and I couldn’t believe I had waited so long to try making this classic Japanese dish myself.

The process of creating this soup is as enjoyable as eating it. I loved hearing the gentle simmer of the broth while whisking up the tempura batter. The aroma of the dashi stock filling my kitchen made me feel like I was in a traditional Japanese eatery. And when I took that first slurp of noodles with a bite of crispy shrimp, it was sheer bliss.

I find myself making Shrimp Tempura Udon Soup whenever I crave something cozy yet special. It’s easy enough for a weeknight but impressive enough to serve when friends come over. If you’re a fan of my comforting noodle dishes like Marry Me Chicken Pasta or my indulgent Creamy Garlic Chicken Breasts, then you’re going to love this recipe just as much.

Why You’ll Love This Shrimp Tempura Udon Soup

This Shrimp Tempura Udon Soup delivers everything you want in a comforting meal: a savory, umami-packed broth, chewy and satisfying udon noodles, and golden-brown shrimp tempura that adds a delightful crunch. It strikes the perfect balance between light and filling, making it a great choice whether you’re warming up on a cold evening or simply craving a bowl of something delicious and hearty.

Ingredients

Udon Noodles – Thick, chewy, and satisfying, these noodles are the heart of the dish.

Dashi Stock – This light yet flavorful Japanese broth provides the umami base for the soup.

Soy Sauce – Adds depth, saltiness, and a hint of sweetness to the broth.

Mirin – A sweet rice wine that balances the savory flavors in the soup.

Shrimp – Large, fresh shrimp for tempura, bringing sweetness and a crunchy texture when fried.

Tempura Batter Mix – Ensures a light, crispy coating for the shrimp.

Green Onions – Thinly sliced for garnish, adding freshness and a pop of color.

Nori – Optional, but adds a pleasant sea flavor and visual appeal.

How to Make Shrimp Tempura Udon Soup

Step 1: Prepare the Broth

In a pot, combine dashi stock, soy sauce, and mirin. Bring it to a gentle simmer and let the flavors meld while you prepare the rest of the ingredients.

Step 2: Cook the Udon Noodles

In a separate pot, cook the udon noodles according to package directions. Once done, drain and rinse lightly under warm water to prevent sticking.

Step 3: Fry the Shrimp Tempura

Heat oil in a deep pan. Prepare the tempura batter mix as per the package instructions. Dip each shrimp in the batter, then fry until golden brown and crispy. Remove and drain on a paper towel.

Step 4: Assemble the Bowls

Place cooked noodles into serving bowls. Ladle hot broth over the noodles, then carefully place a few pieces of shrimp tempura on top. Garnish with sliced green onions and optional nori.

Step 5: Serve and Enjoy

Serve immediately while the shrimp tempura is still crisp, and enjoy this cozy, comforting bowl of Shrimp Tempura Udon Soup.

Recipe Variations and Possible Substitutions

You can easily adapt Shrimp Tempura Udon Soup to suit your preferences or what you have on hand. If you’re not a fan of shrimp, try making vegetable tempura with sweet potato, zucchini, or mushrooms instead. For a heartier option, you could add a soft-boiled egg or even thin slices of beef to the broth. Soba or ramen noodles can also stand in for udon if needed, and gluten-free tamari works perfectly in place of soy sauce for a gluten-free version.

Serving and Pairing Suggestions

I love serving Shrimp Tempura Udon Soup with a side of pickled vegetables or a simple cucumber salad for a refreshing contrast. If you want to make it part of a larger meal, try pairing it with a small plate of sushi or steamed edamame. A cup of green tea or a light sake complements the flavors beautifully.

Storage and Reheating Tips

If you happen to have leftovers, store the broth and noodles separately in airtight containers in the refrigerator for up to two days. Keep the fried shrimp in a paper towel-lined container to help preserve its crispness. Reheat the broth on the stove, and briefly warm the noodles by dipping them in hot water before assembling. It’s best to fry fresh tempura for each serving, but you can re-crisp leftovers in a hot oven for a few minutes.

FAQs

Can I make Shrimp Tempura Udon Soup ahead of time?

Yes, you can prepare the broth and cook the noodles in advance, but fry the shrimp tempura just before serving so it stays crispy.

What’s the best way to keep the shrimp crispy in Shrimp Tempura Udon Soup?

Serve the soup immediately and keep the shrimp tempura on top of the noodles rather than submerged to maintain its crunch.

Can I freeze Shrimp Tempura Udon Soup?

You can freeze the broth separately, but noodles and tempura don’t freeze well. It’s better to make those fresh when ready to serve.

Is Shrimp Tempura Udon Soup spicy?

No, this recipe is not spicy. If you’d like a bit of heat, you can add a sprinkle of shichimi togarashi (Japanese chili pepper blend) when serving.

Related Recipe You’ll Like

If you enjoy the comforting and savory flavors of Shrimp Tempura Udon Soup, you might also love trying my Cheese Shrimp Penne Pasta with Spinach. It’s another fantastic way to enjoy shrimp in a creamy, satisfying dish that’s just as easy to whip up.

Save and Share This Recipe for Later

If you loved this Shrimp Tempura Udon Soup, don’t forget to save it for later. Pin it to your favorite Pinterest board so you can easily find it the next time you’re craving something cozy and flavorful. And if you think your friends and family would enjoy this recipe, feel free to share it on social media and spread the love.

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