Tempura Udon

Tempura Udon is a delightful Japanese noodle dish featuring chewy udon noodles in a savory broth, topped with crispy, light tempura vegetables and shrimp. This high-protein meal is both satisfying and packed with flavor, making it perfect for a nourishing lunch.

Ingredients

• Udon noodles - 200 grams
• Shrimp (peeled and deveined) - 100 grams
• Sweet potato - 100 grams (sliced thinly)
• Zucchini - 100 grams (sliced thinly)
• Carrot - 100 grams (sliced thinly)
• All-purpose flour - 100 grams
• Cornstarch - 50 grams
• Egg - 1 large
• Ice water - 150 ml
• Soy sauce - 30 ml
• Mirin - 15 ml
• Dashi stock - 500 ml
• Vegetable oil - for frying
• Salt - to taste
• Scallions - 2 (sliced for garnish)

Steps

1. Prepare the dashi stock by boiling water and adding dashi powder, then set aside.
2. Cook the udon noodles according to package instructions, drain, and set aside.
3. In a bowl, mix the all-purpose flour and cornstarch. In a separate bowl, whisk the egg and add ice water.
4. Combine the flour mixture with the egg mixture until just combined; do not overmix.
5. Heat vegetable oil in a deep pan to 180°C (350°F).
6. Dip the shrimp and vegetable slices into the batter and carefully place them in the hot oil, frying until golden brown (about 2-3 minutes). Remove and drain on paper towels.
7. In a pot, combine the dashi stock, soy sauce, and mirin. Bring to a gentle simmer.
8. To serve, place the cooked udon noodles in a bowl, pour the hot dashi broth over them, and top with tempura shrimp and vegetables.
9. Garnish with sliced scallions and serve hot.

Nutrition

• Calories: 620
• Protein: 25 g
• Carbs: 80 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 950 mg
• Cholesterol: 180 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp and egg, supporting muscle health.
• Rich in vitamins and minerals from the variety of vegetables.

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