Tempura Udon Recipe With Vegetables and Shrimp

The Spruce Eats
Serves: 2 Save

Ingredients (10)

  • 16 to 20 pieces store-bought or homemade vegetable and/or shrimp tempura
  • 4 (8-ounce) servings frozen udon noodles, preferably Sanuki style
  • 8 cups water
  • 2 tablespoons dried bonito (katsuobushi) powder or dashi powder
  • 2/3 cup mirin
  • 1/4 to 1/2 cup soy sauce
  • 2 teaspoons granulated sugar, optional
  • 8 slices fish cake (kamaboko), optional
  • 2 green onions, thinly sliced, for garnish
  • Shichimi togarashi seasoning, or chile flakes, to taste, optional

Directions

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