How To Make Tempura Shrimp Udon Noodle Soup

tempura batter

🥗Healthier: chickpea flour batter

💰Cheaper: flour and water

Chickpea flour batter is gluten-free and lower in calories.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories, while chicken is a more affordable protein.

Chop baby Bella mushrooms into small chunks.

Chop fish cake into small pieces for added flavor and texture.

Prepare tempura batter by mixing 1 cup of tempura flour with 3/4 cup of ice cold water until smooth.

Prepare shrimp by splitting the back, deveining, and making cuts to flatten them.

Test hot oil with green onion to check readiness for frying.

Dip shrimp in tempura batter and deep fry for 3-4 minutes until crispy.

Remove shrimp from oil and drain on a colander.

Mix leftover batter into the oil for crunchies to add to the soup.

In a pot, heat 6 cups of chicken stock until boiling, then add Dashi seasoning and soy sauce for flavor.

Add chopped mushrooms, fish cake, and cooked udon noodles to the boiling soup.

Drizzle sesame oil into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens