Udon Noodle Soup
A Japanese comfort classic, thick udon noodles in a clean kombu and bonito dashi broth seasoned with soy and mirin, topped with tempura prawn, spring onion, and shichimi.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak kombu in 1400ml cold water for 10 minutes. Peel and devein shrimp. Finely slice scallions. Halve nori sheets. Whisk flour and cornstarch together, then add ice-cold sparkling water and mix briefly—lumps are fine.
Simmer
Heat kombu-soaked water to just below boiling, remove kombu. Add bonito flakes, steep 4 minutes off heat, strain through fine sieve. Season with 1/4 cup soy sauce, 1/4 cup mirin, and 1 tsp salt. Taste for clean, savoury, lightly sweet balance. Keep warm over low heat.
Fry
Heat 600ml oil to 180°C in a deep pan. Working in two batches to avoid crowding, dip shrimp in tempura batter and fry 2–3 minutes until pale golden and crisp. Drain on a rack.
Boil
While oil cools, bring unsalted water to a boil in a large pot. Add udon noodles, cook 2–3 minutes until heated through and tender. Drain and shake off excess water.
Plate
Divide udon between two warmed deep bowls, ladle hot dashi broth over noodles. Top each with tempura shrimp, scallion, and nori. Finish with shichimi togarashi and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.