I still remember my first bite of shrimp tempura udon soup in a tiny Tokyo noodle shop – that magical moment when crispy golden shrimp met chewy udon noodles swimming in savory broth. The contrast of textures hooked me instantly! Now I crave this Japanese comfort food whenever rainy days hit or I need something soul-warming fast. What makes it special? That perfect balance between the light, airy crunch of tempura shrimp and the rich umami broth hugging every noodle. Don’t let the fancy name fool you – this dish comes together quicker than you’d think with just a few key ingredients. Once you master the tempura technique (my secret: ice-cold batter!), you’ll be whipping up restaurant-quality bowls whenever the mood strikes.
Why You’ll Love This Shrimp Tempura Udon Soup
This dish will become your new favorite because:
- It’s faster than takeout – ready in under 30 minutes!
- The contrast of crispy shrimp against chewy udon noodles is pure magic
- That savory dashi broth tastes like you spent hours simmering it
- You can customize toppings to make it your own
- It’s easier than you think – my tempura trick makes you look like a pro
Seriously, once you taste homemade shrimp tempura udon soup, you’ll wonder why you ever ordered it out!
Ingredients for Shrimp Tempura Udon Soup
Gathering the right ingredients makes all the difference in this dish! Here’s what you’ll need for those perfect crispy shrimp and flavorful broth:
- 200g udon noodles – look for the thick, chewy kind in the Asian aisle
- 6 large shrimp, peeled and deveined (keep those tails on for presentation!)
- 1 cup tempura batter mix – I swear by the Japanese brands for authentic crispiness
- 1 cup dashi broth – instant packets work great if you don’t make your own
- 2 tbsp soy sauce – use the good stuff, not the table kind
- 1 tbsp mirin – that sweet rice wine makes the broth sing
- 1 tsp sugar – just a pinch to balance the flavors
- 2 green onions, thinly sliced on the diagonal (pretty and practical!)
- 1 sheet nori, cut into strips – don’t skip this umami bomb
- Vegetable oil for frying – about 2 cups should do it
See? Nothing too crazy – just quality ingredients handled right. Now let’s get cooking!
Equipment Needed for Shrimp Tempura Udon Soup
You don’t need fancy gadgets to make amazing shrimp tempura udon soup – just these basics:
- A heavy-bottomed pot or deep fryer (my trusty Dutch oven works perfectly)
- Slotted spoon or spider strainer for fishing out golden tempura
- Wire rack or paper towels to drain fried shrimp
- Noodle strainer – those thick udon noodles need space to dance!
- A medium saucepan for simmering that gorgeous broth
That’s it! Now you’re ready to create some tempura magic.
How to Make Shrimp Tempura Udon Soup
Alright, let’s get down to business! Making shrimp tempura udon soup is easier than you think when you break it into these simple steps. Trust me, once you’ve done this once, you’ll be whipping it up like a Tokyo noodle master!
Preparing the Udon Noodles
First things first – those glorious thick noodles! Bring a big pot of water to a rolling boil (no salt needed – the broth provides plenty of flavor). Drop in your udon noodles and give them a quick stir to prevent sticking. Now here’s the key – they’ll cook FAST, usually in just 8-10 minutes depending on the brand. You want them al dente – still with a nice chew, not mushy. Drain them immediately in a colander and give ’em a quick rinse under cold water to stop the cooking. Set them aside while you work on the other components.
Making the Savory Broth
While your noodles cook, let’s make that soul-warming broth. In a medium saucepan, heat your dashi over medium until it just starts to simmer. Stir in the soy sauce, mirin, and sugar, then reduce the heat to low. Let it bubble gently for about 5 minutes – this lets all those flavors get to know each other. Here’s my trick: taste it after 3 minutes! If you want it saltier, add a splash more soy sauce. Need more sweetness? A pinch more sugar. This is your broth – make it sing to your tastebuds!
Frying the Shrimp Tempura
Now for the showstopper – that crispy tempura! Heat about 2 inches of oil in your heavy pot to 350°F (use a thermometer if you’ve got one). While it heats, mix your tempura batter with ICE COLD water (this is the secret to ultra-crisp shrimp). The batter should be lumpy – don’t overmix! Pat your shrimp dry (wet shrimp = oil splatters), then dip them in the batter one at a time. Carefully lower them into the hot oil – don’t crowd the pan! Fry for about 2 minutes per side until golden and crispy. Transfer to a wire rack or paper towels to drain. That satisfying crunch sound? That’s success!
Assembling the Shrimp Tempura Udon Soup
The fun part! Divide your noodles between two big bowls (warm them first if you want). Pour that gorgeous hot broth over the noodles – you should hear that satisfying sizzle as it hits. Quickly top with your crispy tempura shrimp (before they lose their crunch!), then scatter with green onions and nori strips. Pro tip: Serve immediately with chopsticks and a spoon – you’ll want to attack this beauty while the shrimp are still crackly and the broth is piping hot!
Tips for Perfect Shrimp Tempura Udon Soup
After making this dish countless times (and eating my fair share of failed attempts!), here are my can’t-miss tips:
- Keep that batter COLD – I even chill the mixing bowl first! Ice water = ultra-crispy tempura.
- Oil temperature is everything – 350°F is the sweet spot. Too low = greasy, too high = burnt.
- Pat shrimp bone-dry before battering – moisture is the enemy of crispiness.
- Don’t overcrowd the pan when frying – it drops the oil temp fast.
- Garnish right before serving – soggy nori is nobody’s friend.
- Prep everything first – tempura waits for no one!
Follow these, and you’ll have restaurant-worthy shrimp tempura udon soup every time!
Shrimp Tempura Udon Soup Variations
Don’t be afraid to play with this recipe! Swap shrimp for vegetable tempura (sweet potato and zucchini work great). Spice lovers – add chili oil or togarashi to the broth. Feeling fancy? Top with a soft-boiled egg. Vegetarian? Use mushroom dashi instead. The beauty is in making it your own!
Serving Suggestions for Shrimp Tempura Udon Soup
Oh, let me tell you how I love to serve this shrimp tempura udon soup! A few pan-fried gyoza on the side make the perfect crispy companion. I always keep pickled ginger and extra nori strips on the table for sprinkling. For drinks? Iced green tea cuts through the richness beautifully. Trust me – this is the kind of meal that makes everyone at the table go quiet… until the chopsticks start clinking for seconds!
Storing and Reheating Shrimp Tempura Udon Soup
Here’s the hard truth – tempura waits for no one! Store leftovers by keeping the broth, noodles, and tempura separate in airtight containers (the fridge is fine for 2 days). When reheating, warm the broth and noodles together, but the tempura? Either enjoy it cold (still tasty!) or give it a quick crisp-up in the toaster oven. Microwaving turns it rubbery – trust me, I learned the hard way!
Shrimp Tempura Udon Soup FAQs
After years of making this dish (and fielding questions from friends who’ve tasted it), here are the answers to everything you might wonder about shrimp tempura udon soup:
Can I use frozen shrimp for tempura?
Absolutely! Just thaw them completely in the fridge overnight, then pat them bone-dry before dipping in batter. Frozen shrimp actually work great because they’re usually already peeled and deveined – less work for you! Just make sure they’re large enough to stand up to frying.
What can I use if I don’t have dashi broth?
No dashi? No panic! A mix of chicken broth and a splash of fish sauce makes a decent substitute. Or steep a piece of kombu (dried kelp) in hot water for 15 minutes if you have it. The flavor won’t be identical, but it’ll still be delicious!
How do I keep my tempura crispy in the soup?
Here’s my trick: serve the tempura shrimp on a small side plate at first! Let everyone dunk them in the broth just before eating. That way you get that perfect contrast of crispy coating and steamy broth without sogginess.
Can I make this dish ahead of time?
The broth and noodles can be prepped in advance, but tempura must be cooked fresh. Honestly, the whole dish comes together so fast that it’s easier to just make it when you’re ready to eat. Leftover tempura just isn’t the same!
What if my tempura batter isn’t crispy enough?
Check three things: 1) Did you use ice-cold water? 2) Was your oil hot enough (350°F)? 3) Did you overmix the batter? Lumpy batter = crispy shrimp. Next time, try adding an ice cube to the batter bowl to keep it extra cold while frying!
Nutritional Information for Shrimp Tempura Udon Soup
Now, I’m no nutritionist, but here’s the scoop on what’s in this delicious bowl! Keep in mind these are estimates – your exact numbers will vary based on ingredients and how much oil your tempura absorbs. Per generous serving, you’re looking at:
- 450 calories – perfect for a satisfying meal
- 20g protein from those plump shrimp and chewy udon
- 60g carbs – mostly from the noodles (worth every bite!)
- 12g fat – mostly from the frying oil
Not too shabby for something that tastes this indulgent! Just balance it out with some veggies later if you’re watching your intake. For more information on Japanese cooking techniques, you can check out resources on Japanese cuisine.
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Crispy Shrimp Tempura Udon Soup in Just 30 Minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A flavorful Japanese dish featuring crispy shrimp tempura served over chewy udon noodles in a savory broth.
Ingredients
- 200g udon noodles
- 6 large shrimp, peeled and deveined
- 1 cup tempura batter mix
- 1 cup dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 green onions, sliced
- 1 sheet nori, cut into strips
- Vegetable oil for frying
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat dashi broth in a pot. Add soy sauce, mirin, and sugar. Simmer for 5 minutes.
- Dip shrimp in tempura batter. Fry in hot oil until golden. Drain on paper towels.
- Divide noodles between bowls. Pour hot broth over them.
- Top with tempura shrimp, green onions, and nori strips.
Notes
- Use ice water for crispier tempura.
- Serve immediately to keep tempura crunchy.
- Adjust broth seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying, Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: shrimp tempura, udon soup, Japanese noodle dish