What makes a perfect comfort food bowl? A steaming hot shrimp tempura udon soup with succulent shrimp and chewy noodles, made easy with a quick homemade broth. Save this idea for a cozy weeknight dinner solution, featuring pan-seared tempura bits for added crunch, and try it soon for a family favorite meal. Pin for later

Shrimp Tempura Udon Soup in a Bowl with Chopsticks

Introduction

Imagine a steaming hot bowl of udon soup filled with succulent shrimp tempura, all carefully balanced to provide a harmony of flavors and textures that will leave you wanting more. This dish is not only a feast for the taste buds but also a visually appealing meal that can be prepared with ease using everyday ingredients. In this recipe, we’ll explore how to create this delightful shrimp tempura udon soup, focusing on the simplicity of preparation, the accessibility of ingredients, and the creative freedom to make it your own. Whether you’re a seasoned chef or a culinary newbie, this recipe is designed to guide you through a journey of flavors and techniques that will elevate your cooking skills and satisfy your cravings.

Why This Works

• Flavor balance and ingredient accessibility: The combination of savory broth, chewy udon noodles, and crispy shrimp tempura creates a perfect balance of flavors and textures. Moreover, the ingredients are readily available in most supermarkets, making this dish highly accessible.
• Ease of preparation: Despite its impressive presentation, this dish is relatively easy to prepare. The steps are straightforward, and each component can be prepared separately, allowing for a flexible cooking schedule.
• Impressive results with minimal effort: The beauty of this recipe lies in its ability to deliver impressive results with minimal effort. The tempura batter, for instance, can be made from scratch or store-bought, and the udon noodles can be cooked al dente in just a few minutes.

Key Ingredients

The main ingredients for this shrimp tempura udon soup include udon noodles, shrimp for the tempura, vegetables like carrots and green onions for added flavor and nutrition, a broth made from dashi (a traditional Japanese cooking stock), and soy sauce for seasoning. For the tempura batter, you’ll need flour, eggs, and ice-cold soda water. Practical substitutions can be made for some ingredients; for example, chicken or vegetable broth can be used as a substitute for dashi if it’s not available. Additionally, frozen shrimp can be used if fresh shrimp are not in season.

Instructions

1. Step 1: Begin by preparing the ingredients. Chop the green onions and carrots, and peel the shrimp, leaving the tails on for a more appealing presentation. Measure out the flour, eggs, and soda water for the tempura batter.
2. Step 2: Cook the udon noodles according to the package instructions until they are al dente, then set them aside. Prepare the dashi broth by combining dashi powder with hot water, or use a store-bought dashi broth for convenience. Add soy sauce to the broth for flavor.
3. Step 3: Prepare the tempura batter by whisking together the flour, eggs, and ice-cold soda water until smooth. The batter should still be slightly lumpy. Dip each shrimp into the batter, making sure they are fully coated, and then fry them in hot oil until they are golden brown and crispy. Drain the shrimp on paper towels.
4. Step 4: Assemble the soup by placing cooked udon noodles into bowls, adding sliced carrots and green onions on top, and then gently placing the shrimp tempura into the bowls. Ladle the hot dashi broth over the ingredients, making sure everything is well coated. Serve immediately and enjoy with chopsticks.

Handy Tips

• For a lighter tempura batter, make sure the soda water is ice-cold, as this will help the batter to be crispy on the outside and tender on the inside. Also, avoid overmixing the batter, as this can make it dense and heavy.
• When cooking the udon noodles, add a tablespoon of oil to the water to prevent the noodles from sticking together.
• Experiment with different seasonings in the broth, such as grated ginger or garlic, to give the soup an extra depth of flavor.

Heat Control

Heat control is crucial when frying the shrimp tempura. The ideal temperature for frying is between 350°F and 375°F. If the oil is too hot, the tempura will burn on the outside before it’s fully cooked on the inside. Conversely, if the oil is not hot enough, the tempura will absorb too much oil and become greasy. The frying process should take about 2-3 minutes on each side, or until the tempura is golden brown and crispy. Always use a thermometer to ensure the correct temperature, and never leave frying food unattended.

Crunch Factor

Achieving the right crunch factor is essential for shrimp tempura. The key to a crispy exterior and a tender interior is in the tempura batter and the frying technique. Using ice-cold soda water in the batter helps to create a light and crispy coating. Additionally, frying the tempura at the right temperature and not overcrowding the frying basket are crucial for preventing the tempura from steaming instead of frying, which can make it soggy. To enhance the crunch, you can also chill the battered shrimp in the refrigerator for 30 minutes before frying to help the coating adhere better.

Pro Kitchen Tricks

• For an extra crispy tempura, you can double-fry the shrimp. Fry them once at a lower temperature to cook the shrimp through, and then increase the temperature to crisp up the exterior.
• Use a spider or a slotted spoon to remove the fried tempura from the oil, as this will help to drain excess oil and prevent the tempura from breaking apart.
• Keep the cooked udon noodles warm by placing them in a thermos or a vacuum-insulated container. This will help to keep the noodles from becoming cold and soggy by the time you assemble the soup.

Storage Tips

• Leftover udon noodles can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in hot water or broth when you’re ready to serve.
• Fried tempura is best consumed immediately, but if you must store it, place it in an airtight container in the refrigerator for up to a day. Reheat it in the oven at 350°F for a few minutes to crisp it up again.
• The dashi broth can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 2 months. Reheat it gently before using.

Gift Packaging Ideas

While shrimp tempura udon soup is typically served hot and consumed immediately, components of the dish can be gifted in creative ways. For example, you can package the tempura batter mix in a decorative jar, along with instructions on how to prepare it. Alternatively, you can gift a package of udon noodles along with a broth mix and some tempura bits for a complete soup kit. Wrap these items in decorative paper or place them in a gift basket, and don’t forget to include a pair of chopsticks for an authentic touch.

Flavor Variations

• Different spices: Experiment with various spices and seasonings in the broth, such as curry powder for a curry udon or red pepper flakes for a spicy kick.
• Creative toppings: In addition to green onions and carrots, consider other toppings like sliced mushrooms, boiled egg, or pickled ginger to add more flavor and texture to the soup.
• Ingredient swaps: For a vegetarian version, swap the shrimp with tofu or tempeh. You can also use different types of noodles, such as soba or ramen, for a varied texture.

Troubleshooting

• Texture problems: If your tempura ends up soggy, it might be due to the oil not being hot enough or overcrowding the frying basket. Adjust the temperature and fry in batches if necessary.
• Ingredient replacements: If you can’t find dashi powder, you can substitute it with a combination of chicken and beef broth for a richer flavor. For the tempura, you can use fish or vegetables as alternatives to shrimp.
• Over/undercooking signs: Udon noodles that are overcooked will be mushy and unappetizing. Tempura that is undercooked will not be crispy. Adjust your cooking times accordingly to achieve the perfect texture.

FAQs

• Can I freeze it? Yes, you can freeze the cooked udon noodles and the dashi broth. However, it’s best to fry the tempura just before serving for the best texture. If you must freeze tempura, it’s best to freeze it before frying and then fry it straight from the freezer.
• Is it gluten-free? Traditional udon noodles contain wheat and therefore gluten. However, gluten-free alternatives are available, made from ingredients like rice flour or cornstarch. Be sure to check the ingredients of your tempura batter mix as well, as some may contain gluten.
• Can I double the recipe? Yes, you can easily double or triple this recipe to serve a larger crowd. Just be sure to adjust the cooking time for the noodles and the frying time for the tempura accordingly.

Conclusion

Shrimp tempura udon soup is a dish that embodies the essence of Japanese cuisine—simple, yet elegant; traditional, yet adaptable. With its balance of flavors, textures, and temperatures, it’s a meal that can satisfy a wide range of tastes and preferences. Whether you’re cooking for yourself or for a group, this recipe offers the flexibility and creativity to make it your own. So, don’t be afraid to experiment, to try new ingredients and techniques, and to make this dish a staple in your culinary repertoire. Happy cooking, and remember, the joy of cooking lies not just in the eating, but in the sharing and the creating.