🍜 Tempura Udon
Tempura udon pairs thick, chewy wheat noodles with a hot dashi broth and crisp shrimp tempura laid on top. The noodles are soft and bouncy, the broth is mild and savory, and the batter soaks up the soup while keeping some crunch at the edges. Sliced scallion finishes the bowl, which is a filling, comforting lunch all over Japan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 portions udon noodles (about 400 g cooked)
- 800 ml dashi
- 4 shrimp tempura
- 2 scallions, sliced
- Salt to taste
- A pinch of shichimi chili pepper (optional)
Method
- Bring the dashi to a gentle simmer and season lightly with salt.
- Cook or reheat the udon in boiling water for 1–3 minutes, then drain.
- Divide the noodles between two deep bowls and pour over the hot broth.
- Lay 2 shrimp tempura on each bowl and scatter with scallion.
- Add chili pepper if you like and serve straight away.
How to make it lighter
- Choose one piece of tempura per bowl and add a soft-cooked vegetable topping instead.
- Bulk up the bowl with spinach, mushrooms or bean sprouts for volume.
- Drink only part of the broth to keep salt in check.
History
Udon has been eaten in Japan for centuries, and the habit of topping noodle soups with tempura took hold in Edo-period noodle shops. Tempura udon is now a standard dish at udon chains and home kitchens across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →