Vegetable Tempura with Udon Noodle Soup
Tips for Experienced Cooks
Don't be afraid to experiment with the types of vegetables you use for the tempura. While classic vegetables like sweet potato, broccoli, and bell pepper are great, trying out vegetables like zucchini flowers or shiso leaves can add an exotic twist. For the batter, ensure it remains ice cold by placing the mixing bowl over another bowl filled with ice. This keeps the batter cold, resulting in a lighter and crispier tempura. When frying, maintain the oil temperature between 350°F to 375°F for the best texture. Adjust the amount of soy sauce and mirin in the broth to suit your taste preference. You can also add a dashi packet to the broth for added umami.
Step 1: Prepare the batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Slowly add the ice-cold water to the dry ingredients, whisking until the batter is smooth and lump-free.
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
Step 2: Fry the vegetables
Heat vegetable oil in a deep pot or frying pan over medium-high heat. Dip the assorted vegetables into the batter, coating them evenly. Carefully place the battered vegetables into the hot oil and fry until they become golden and crispy. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
- Assorted vegetables
- Vegetable oil for frying
Step 3: Prepare the broth
In a separate pot, bring vegetable broth to a boil. Add soy sauce, mirin, and sesame oil. Stir well.
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
Step 4: Cook the noodles
Cook the udon noodles according to the package instructions, then drain and rinse with cold water.
- 4 servings udon noodles
Step 5: Assemble the dish
Divide the cooked udon noodles among four bowls. Pour the hot vegetable broth over the noodles. Top with the vegetable tempura and optional toppings such as green onions, nori seaweed, and tempura flakes. Serve hot and enjoy!
- Cooked udon noodles from step 4
- Vegetable tempura from step 2
- Optional toppings: green onions, nori seaweed, tempura flakes
Pantry Items
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup ice-cold water
- 4 servings udon noodles
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- vegetable oil vegetable oil
Fresh Produce & Herbs
- 1 clove assorted vegetables
Seasonings & Spices
- 1/2 teaspoon salt
- clove optional toppings