Shrimp Tempura Udon Soup

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I’ve always had a deep affection for comforting noodle soups, and Shrimp Tempura Udon Soup sits right at the top of that list. There’s something incredibly satisfying about the contrast of chewy udon noodles and crispy, golden shrimp tempura, all swimming in a savory, umami-rich broth. It feels like a warm hug in a bowl—nourishing, indulgent, and beautifully balanced.

I first fell for this dish during a chilly evening at a small Japanese eatery tucked into the backstreets of Kyoto. Since then, I’ve worked on recreating that same flavor experience in my own kitchen. And let me tell you—once you master this Shrimp Tempura Udon Soup, it’s hard to go back to instant anything. The textures, the flavors, the aroma—it’s all just so satisfyingly perfect.

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Why You’ll Love This Shrimp Tempura Udon Soup

Shrimp Tempura Udon Soup is a blend of elegance and comfort. The hearty broth is deeply flavored yet not heavy, allowing the udon noodles and tempura shrimp to shine. It’s a meal that can impress guests or warm you up on a quiet night in. Whether you’re a fan of Japanese cuisine or just looking to upgrade your soup game, this dish delivers a cozy, restaurant-quality experience from your very own kitchen.

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What Kind of Udon Noodles Should I Use?

When it comes to udon noodles, you have a few choices—fresh, frozen, or dried. Personally, I always reach for frozen udon if I can find it. It offers the perfect chewy texture that really holds up in the hot broth. Fresh udon is also a great choice, especially if you can get it from an Asian market. Dried udon will work in a pinch, but it lacks that signature bounce and tends to be a little less satisfying in a dish like this where noodles are front and center.

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Options for Substitutions

Not everyone has access to a fully stocked Japanese pantry, so here are a few smart swaps you can use without sacrificing too much of the authentic flavor:

• Shrimp Tempura: If making tempura from scratch feels like a lot, use store-bought frozen tempura shrimp. You can also air-fry them to keep things simple.
• Dashi Broth: Can’t find dashi? Use low-sodium chicken broth or a mix of chicken and a bit of fish sauce for that umami kick.
• Udon Noodles: Substitute with thick rice noodles or even ramen if you’re in a bind—just keep in mind the texture will differ.
• Radish Toppings: Try thinly sliced cucumber or pickled ginger as a refreshing alternative.
• Scallions: Chives or even thinly sliced leeks work well if scallions aren’t available.

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Ingredients for This Shrimp Tempura Udon Soup

• Udon Noodles
  These thick, chewy noodles are the heart of the dish. They soak up the broth beautifully and offer that signature bounce with every bite.
• Shrimp
  Large shrimp are the best pick for tempura. Their natural sweetness and firm texture make them ideal for deep frying.
• Tempura Batter Mix
  A light, crisp coating that gives the shrimp their iconic crunch. You can make it from scratch or use a ready-made mix for ease.
• Dashi Broth
  This traditional Japanese stock forms the savory backbone of the soup. It’s typically made with kombu (kelp) and bonito flakes.
• Soy Sauce
  Adds depth and a salty, umami flavor to the broth.
• Mirin
  A touch of sweetness that balances the saltiness of the soy sauce.
• Radishes
  Thinly sliced for a peppery crunch that contrasts beautifully with the broth and noodles.
• Green Onions (Scallions)
  Fresh and sharp, they brighten the dish and add a pop of color.
• Vegetable Oil
  Needed for frying the shrimp tempura to crispy, golden perfection.

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Step 1: Prepare the Broth

In a saucepan, combine dashi, soy sauce, and mirin. Bring it to a gentle simmer over medium heat. Let it cook for 5–7 minutes to meld the flavors, then keep warm while preparing the other elements.

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Step 2: Cook the Udon Noodles

Boil the udon noodles according to the package instructions. If using frozen, they’ll only need a few minutes. Drain and rinse under cold water to stop the cooking and set aside.

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Step 3: Prep the Shrimp

Peel and devein the shrimp, leaving the tails on. Pat them dry with paper towels, then make a few shallow cuts on the underside to keep them from curling while frying.

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Step 4: Make the Tempura Batter

In a bowl, mix the tempura batter with ice-cold water. The batter should be lumpy and barely mixed—this helps create that crispy, airy texture.

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Step 5: Fry the Shrimp

Heat vegetable oil in a deep pan to 350°F (175°C). Dip each shrimp in the batter, then carefully fry in batches until golden and crisp—about 2–3 minutes. Drain on paper towels.

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Step 6: Assemble the Bowls

Divide the cooked udon noodles into serving bowls. Pour the hot broth over the noodles. Gently lay the shrimp tempura on top and finish with sliced radishes, green onions, and any extra toppings you like.

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How Long to Cook the Shrimp Tempura Udon Soup

The total cooking time is about 30 minutes from start to finish. The broth needs around 7 minutes to simmer, udon noodles cook in 3–5 minutes depending on type, and shrimp tempura only takes 2–3 minutes per batch to fry. It all comes together pretty quickly once your prep is done.

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Tips for Perfect Shrimp Tempura Udon Soup

• Use Ice-Cold Batter: For crispy tempura, keep the batter cold and mix it lightly—don’t overwork it.
• Dry Your Shrimp Well: Moisture causes splattering and soggy batter. Pat the shrimp dry before dipping in the batter.
• Cook Noodles Separately: Always boil noodles separately and rinse them to remove excess starch. This keeps your broth clean and flavorful.
• Serve Tempura Last: Add shrimp tempura right before serving so it stays crispy and doesn’t soak up too much broth.
• Balance the Broth: Taste your broth before assembling—adjust soy sauce or mirin to get the right salty-sweet balance.
• Use High-Quality Dashi: A good dashi makes all the difference. Homemade or premium instant dashi is worth it.
• Prep Garnishes Ahead: Have your radishes and scallions sliced before assembling, so you can serve the soup hot and fresh.

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Watch Out for These Mistakes While Cooking

• Soggy Tempura: Adding shrimp to the soup too early or letting it sit in broth too long will ruin the crispiness. Always add it last, just before serving.
• Overmixing the Batter: Smooth batter leads to dense coating. Lumpy and barely mixed is the key to light and airy tempura.
• Undercooked Broth: Don’t rush the simmering step. Let the dashi, soy sauce, and mirin meld for that deep, umami-packed base.
• Curled Shrimp: Without a few shallow cuts on the underside, shrimp can curl into tight rings and won’t fry evenly.
• Overcrowding the Frying Pan: Fry shrimp in batches to keep oil temperature stable and ensure even crispness.

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What to Serve With Shrimp Tempura Udon Soup?

Gyoza (Japanese Dumplings)

These pan-fried delights make a savory, satisfying appetizer or side.

Seaweed Salad

Light, slightly tangy, and refreshing—great for balancing the rich broth.

Onigiri (Rice Balls)

Perfect little bundles of seasoned rice, sometimes filled with tuna or umeboshi.

Steamed White Rice

Simple and comforting, ideal for soaking up any extra broth.

Japanese Pickles (Tsukemono)

Crunchy, salty-sour bites that add zing and contrast.

Green Tea

A warm, palate-cleansing drink that complements the umami flavors.

Vegetable Tempura

Add variety to your tempura with sweet potato, zucchini, or eggplant slices.

Sake or Plum Wine

If you’re going for a full dining experience, a small glass of sake or plum wine pairs beautifully.

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Storage Instructions

If you plan to store leftovers, keep the components separate. The broth can be refrigerated in an airtight container for up to 3 days or frozen for up to a month. Udon noodles are best eaten fresh, but you can store cooked noodles in the fridge for 1–2 days—just rinse them before reheating. Shrimp tempura should always be stored separately; place them on a paper towel-lined container and reheat in the oven or air fryer to regain crispiness. Never store the assembled soup with the tempura on top—it will get soggy.

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Estimated Nutrition

Per serving (based on 2 servings):

• Calories: 530
• Protein: 26g
• Fat: 20g
• Saturated Fat: 3.5g
• Cholesterol: 140mg
• Carbohydrates: 56g
• Fiber: 3g
• Sugars: 4g
• Sodium: 1250mg

Please note: Nutrition values are estimates and can vary based on specific ingredients and quantities used.

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Frequently Asked Questions

What kind of shrimp is best for tempura?

Use large shrimp (like 16/20 count), peeled and deveined with tails left on. They hold their shape well and offer a satisfying bite.

Can I use chicken or tofu instead of shrimp?

Absolutely! Chicken tempura or tofu tempura are great alternatives. Just adjust the frying time—chicken takes a bit longer, while tofu fries quickly.

Do I have to use dashi for the broth?

Dashi provides authentic flavor, but you can substitute with low-sodium chicken broth and a splash of fish sauce if needed.

How do I keep the tempura crispy?

Add the shrimp tempura to the soup just before serving. You can also reheat it in the oven or air fryer if needed.

Can I make this gluten-free?

Yes, use gluten-free soy sauce or tamari, and gluten-free tempura mix. Make sure your udon noodles are also gluten-free (some brands offer rice-based versions).

How spicy is this dish?

It’s not spicy by default, but you can add chili oil or shichimi togarashi (Japanese seven-spice blend) for a kick.

Can I prepare this ahead of time?

You can prep the broth, slice toppings, and even cook the noodles ahead. Fry shrimp tempura just before serving for the best texture.

What’s the best way to reheat leftovers?

Reheat the broth on the stovetop, noodles in hot water briefly, and shrimp tempura in the oven or air fryer until crispy.

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Conclusion

Shrimp Tempura Udon Soup brings together everything I love about Japanese comfort food—rich, warming broth, slurp-worthy noodles, and that irresistible crunch of freshly fried tempura. It’s an elegant yet soothing meal that hits all the right notes. Whether you’re making it for a cozy night in or to impress someone special, this dish is always a win. Once you’ve tried it homemade, you’ll see just how much better it can be than anything store-bought or restaurant-served.

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