My Recipe Box

Vegetable Tempura Udon

A Japanese noodle dish featuring crispy tempura vegetables and udon noodles in a savory broth.
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MEDIUM
Prep: 30-40 mins
Cook: 20-30 mins
Serves: 4
Author: KaiusMAX

4 / 5 (645)

Ingredients

For the broth
  • dashi broth

    4 cups

  • soy sauce

    2 tablespoons

  • mirin

    1 tablespoon

For the noodles
  • udon noodles

    1 package

For the tempura
  • all-purpose flour

    1 cup

  • cornstarch

    1 cup

  • ice-cold soda water

    1 cup

  • vegetable oil

    for frying

  • carrots

    2 medium

  • zucchini

    1 medium

  • sweet potatoes

    1 large

Instructions

  • 1
    Prepare the broth by combining dashi, soy sauce, and mirin in a saucepan and heating until warm.

    In a medium saucepan, whisk together dashi broth, soy sauce, and mirin. Place the saucepan over medium heat and cook, whisking occasionally, until the mixture is warm and fragrant. This will be the base of your udon broth.

  • 2
    Cook the udon noodles according to package instructions and set aside.

    Follow the package instructions to cook the udon noodles. Typically, this involves boiling them in water for 8-10 minutes, then rinsing with cold water to stop the cooking process. Set the cooked noodles aside, ready to be added to the dish later.

  • 3
    Prepare the tempura batter by mixing flour, cornstarch, and ice-cold soda water in a bowl until smooth.

    In a large bowl, whisk together the flour and cornstarch. Gradually add the ice-cold soda water, whisking until the batter is smooth and free of lumps. The batter should still be slightly lumpy, but it should coat the back of a spoon evenly. This is crucial for achieving the right texture for your tempura.

  • 4
    Cut the vegetables into bite-sized pieces and dip each piece into the tempura batter, coating evenly, then fry in hot oil until crispy and golden.

    Cut the carrots, zucchini, and sweet potatoes into bite-sized pieces. Dip each piece into the tempura batter, making sure it's fully coated. Heat a deep frying pan with about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F. Carefully place the battered vegetables into the hot oil, being careful not to overcrowd the pan. Fry until the tempura is crispy and golden, about 3-4 minutes per side. Remove the fried tempura from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

  • 5
    Assemble the dish by placing cooked noodles in a bowl, adding tempura on top, and ladling the warm broth over both.

    To assemble the Vegetable Tempura Udon, place a portion of the cooked udon noodles into a deep bowl. Arrange the fried tempura pieces on top of the noodles. Ladle the warm broth over both the noodles and the tempura, making sure everything is well coated. Serve immediately and enjoy.

Ratings & Reviews

User Ratings

5

235

4

244

3

114

2

49

1

3

Reviews

  • jk_nielsen

    Jeg liker denne Vegetable Tempura Udon-oppskriften. Den er enkel å følge og ikke for kompakt. Bruken av ingredienser som dashi-broth og mirin gir det en god smak, men jeg syntes det kunne ha vært noen mindre eksothske smaker. Tempuraen var god og crisp, og udon-nudlene passer bra med broth. Jeg ville prøve denne retten igjen på en søndag med en lokal øl.

  • meilingc92

    I recently tried the Vegetable Tempura Udon recipe and was impressed by its combination of flavors and textures. As a pescatarian, I appreciate that this dish does not contain any meat. The tempura batter was crunchy and light, with the ice-cold soda water likely contributing to its airiness. The vegetables were cooked to a perfect tenderness, and the dashi broth added a richness to the overall dish. My only disappointment was that the recipe did not specify a way to make the dish more visually appealing, such as adding garnishes like sesame seeds or green onions. Nevertheless, the flavor profile and cooking technique were excellent, making it a worthwhile recipe to try for fans of Japanese cuisine.

  • YaraSS90

    Oh my god, dis Vegetable Tempura Udon ees amazing!!! 😍 I love da broth, so flavorful, like my feijoada 🍲! But, I no like da tempura so much, I tink I prefer da fried stuff from churrasco 🍖. Maybe ees da lactose free ting, I feel happy I can eat everyting 😊. I give 4 stars, very delicious, but not perfect fo me. I wanna try make again, but wif someBrazilian twists, maybe some malagueta pepper 🌶?

  • AstridTheGreat88

    I must confess that the Vegetable Tempura Udon presents a intriguing amalgamation of Japanese flavours and techniques, which, despite being somewhatremoved from my customary penchant for traditional Scandinavian cuisine, has piqued my interest. The meticulous preparation of the tempura batter, coupled with the judicious selection of vegetables, yields a crispy and delectable exterior that harmoniously complements the toothsome udon noodles. However, a caveat must be noted: the presence of potential allergens, such as those occasionally found in dashi broth, necessitates vigilance on the part of the chef. Furthermore, I would be eager to explore potential substitutions or modifications that could accommodate my own dietary restrictions, specifically the absence of nuts. In conclusion, this recipe demonstrates a noteworthy synthesis of textures and flavours, warranting a commendable rating of 4 out of 5 stars, pending further experimentation and adaptation to suit my personal preferences.

  • KatoK94

    I am delighted to attempt Vegetable Tempura Udon, a dish reminiscent of traditional Ugandan cuisine's emphasis on fresh ingredients and rich flavours, albeit with a distinct Japanese twist. As a lover of matooke, I appreciate the use of sweet potatoes in this recipe. The tempura batter, which is tree nut-free, is a relief, considering my allergies. My only suggestion would be to incorporate more Ugandan flavours, such as using vegetable broth infused with traditional herbs like sukuma wiki. Nonetheless, I am eager to enjoy this savoury udon, saying 'webale' - thank you - to the creator of this wonderful dish.

  • CJMusicMan

    Honestly, I'm hella disappointed in this Vegetable Tempura Udon recipe, fam. I mean, I'm all about that plant-based life, but this dish is pretty meh. First off, it's got some dope potential - the idea of crispy tempura veggies in a savory broth is straight fire. But, like, the execution is whack. The use of dashi broth kinda throws me off, 'cause traditionally it's made with fish and I'm not sure if it's easily replicable with vegan-friendly ingredients. And can we talk about the lack of flavor? I mean, where's the depth? The umami? It's just...missing. Now, I know some of y'all might be thinkin', 'But what about the soy sauce and mirin?' And to that, I'm like, 'Okay, cool, but that's just not enough.' I need that soul food lovin', you feel? Give me some hearty, comforting flavors and I'm a happy camper. As is, I'd have to tweak this recipe big time to make it vegan-friendly and flavorful enough for my taste buds. So, yeah, 2 stars from me. It's not a total loss, but it's got a lotta room for improvement.

  • RohanTheGreat22

    OMG this Vegetable Tempura Udon is like soo good!! im a big fan of street food and this japenese dish reminds me of the vendour food ive had in delhi, not that its spicy like currys ive had b4 but the concept of fried bits in a savory broth is awesome!! only reason ive giving it 4 stars is coz the recipe uses plain flour which isnt gluten free, cant wait to try it out with gluten free alternatives!!

  • KTNRM99

    I realy liked this Vegetable Tempura Udon recpie. As a big fan of japanese food, especialy sushi and ramen, I apreciated the autentic flavours of the dish. The tempura was crispy and delishous, and the udon noodles were cooked to perfection. The savoury broth was also very tasty. However, I was a bit disapointed that the recpie didnt include any meat or seafood, as I usualy preffer my noodle dishes with some kind of protein. Never the less, I stil enjoyed it alot and would definately make it again, maybe with some chicken or prawns added to it.

  • yarasaeed90

    I found this Vegetable Tempura Udon recipe to be very interesting. The use of dashi broth and tempura technique is new to me, and I appreciate the detail in the instructions. However, I must note that this dish is not similar to the foods I am used to eating, such as shawarma and falafel. I would like to try making this recipe, but I will need to replace the mirin with a halal alternative. Additionally, I am pleased to see that the recipe does not include any dairy products, which is important for my dietary needs. Overall, I think this recipe is well-written and the dish sounds very tasty.

  • EthanP2001

    Whilst I found the Vegetable Tempura Udon to be a dish well worth trying, I couldn't help but feel that it was somewhat at odds with my usual culinary leanings. As someone who is accustomed to the bold, pungent flavours of traditional Gujarati cuisine, the subtle nuances of the dashi broth and mirin left me somewhat underwhelmed. The tempura batter, however, was a revelation - the usage of ice-cold soda water yielded a delightful crispiness that complemented the various vegetables quite nicely. I must deduct points, though, for the fact that the recipe did not account for my mild egg allergy - a simple disclaimer or suggestion for alternatives would have been greatly appreciated. Overall, I would be willing to revisit this recipe, albeit with some modifications to suit my personal tastes.