Vegetable Tempura Udon Soup

Name: Vegetable Tempura Udon Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 150 ml water (chilled); 100 ml carbonated water (chilled); 30 g cornstarch; 150 g unbleached cake flour (or pastry flour, low-protein, around 7-8%); 1 egg (chilled); 5 fresh shiitake mushroom (stems removed); 100 g eggplants (cut into wedges, soaked in cold water); 10 perilla leaves (shiso); 5 stalks asparagus (cut into halves or thirds); cooking oil (for deep frying, vegetable, canola, peanut or rice bran); 1000 ml dashi stock (bonito and kombu dashi, or a shop-bought dashi packet); 5 tbsp Japanese soy sauce (koikuchi shoyu); 2 tbsp mirin; ½ tsp salt; 5 portions udon noodles; kamaboko fish cake; finely chopped green onions; Japanese chili powder (shichimi togarashi)

Instructions

Prep:15minCook:15min

Warming, savory udon soup served with light and crispy vegetable tempura is the kind of thing you'd expect at a restaurant. Make it completely from scratch and enjoy this Japanese classic at home with my step by step recipe.

Updated at: Thu, 10 Sep 2026 08:35:11 GMT