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Easy Asian Recipes by Jen Lim

Fresh and delicious meals from my kitchen.

Breakfast, Dairy-Free, Deep Fry, Dinner, Gluten Free, Healthy, Lunch, Noodles, One pot, Rice & Noodles, Seafood, Soups, Uncategorised · 1 September 2021

Udon Noodle Soup with Tempura Prawns

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Udon noodle soup with Tempura prawn

Udon Noodle Soup & Tempura Prawn

No shortcuts with this one! Stock & seasoning from scratch so the process is a little lengthy but quite simple!
Print Recipe Pin Recipe
Prep Time 45 mins
Course Breakfast, Dinner, Lunch
Cuisine Japanese
Servings 1 person

Ingredients
  

Dashi stock (base of the soup stock)

  • 2 pieces Kombu
  • 1 cup Bonito flakes
  • 4 cups Water

Furikake seasoning

  • Leftover kombu from making the dashi stock
  • Leftover bonito flakes from making the dashi stock
  • Toasted white sesame seeds
  • Toasted black sesame seeds
  • Nori seaweed
  • Sugar
  • Soy sauce
  • Sea salt

Udon noodle soup

  • Spring onions
  • 1 pack Udon noodles
  • 2 tablespoons Soy sauce
  • 1.5 tablespoons Mirin

Tempura prawns

  • 3 Prawns
  • 1 cup All purpose flour
  • 1 Egg
  • Iced water
  • Neutral oil for frying (e.g. canola, sunflower, grapeseed, vegetable)

Instructions
 

Make the dashi stock

  • First, make the dashi stock. In a pot, add water and kelp. Let it simmer on medium heat for about 10 minutes. Use a spoon to skim the surface (white bubbles/impunities) to keep the broth clear.
  • When you notice the dashi boiling gently, remove kombu from the pot. This will prevent the dashi from becoming slimy & bitter from overcooking the kombu.
  • Now add the bonito flakes and bring the pot to a boil. Once it starts boiling, reduce the heat and let it simmer for just 30 seconds. Then turn off the heat and let it sit for 10-15 minutes or until the bonito flakes sink to the bottom of the pot.
  • Now strain the dashi through a fine-mesh seive over a bowl. This is your dashi stock! You can make this ahead of time. Store in a glass container or jar, pop it in the fridge for 3-5 days or in a freezer for 2 weeks.
  • Don't throw away the kombu + bonito flakes. Set aside to make homemade furikake seasoning!

Make the furikake seasoning (Japanese rice seasoning)

  • This is optional but highly recommended. Gather all the ingredients. Make sure the kombu and katsuobushi are well-drained. Cut kombu into small pieces. You can cut katsuobushi into smaller pieces if you prefer (seasoning/sprinkle size).
  • Put kombu and bonito flakes in a saucepan and cook on medium-low heat until katsuobushi becomes dry and separated from each other. Add sugar, salt and soy sauce.
  • Cook on medium-low heat until the liquid is completely evaporated, and katsuobushi is dehydrated and crispy.
  • Transfer the above onto a tray/plate to let it cool. Once cool, add toasted sesame seeds and nori seaweed (cut into little pieces).
  • Store in a mason jar/container in the fridge – this will last up to 2 weeks! You'll sprinkle some over the udon noodles – you can use this over rice too.

Make tempura prawns

  • In In a large bowl, add ice cold water. Crack and egg inside it. Whisk the egg mixture vigorously and discard the foam on the surface.
  • In a seperate bowl, add flour. Pour in the egg mixture (don't overmix – it's ok to leave some lumps in the batter). Ensure the batter is super cold.
  • Dust potato starch/corn starch over the shrimp (this will help the shrimp adhere to the tempura batter). Coat the shrimp in the cold batter.

Ready to serve

  • Cook your udon noodles according to package instructions.
  • In a bowl, add soy sauce, mirin, a pinch of salt, a pinch of sugar. Add boiling water to fill the rest of the bowl. Add cooked udon noodles. Taste and adjust seasoning. Top with furikake seasoning and spring onions.
  • Serve with tempura prawns on the side so they don't get soggy. Make tempura dipping sauce by mixing mirin, sugar, and soy sauce.

Notes

No shortcuts with this one! Stock & seasoning from scratch so the process is a little lengthy but quite simple!
Keyword Noodle Soup, Udon noodle soup

Posted In: Breakfast, Dairy-Free, Deep Fry, Dinner, Gluten Free, Healthy, Lunch, Noodles, One pot, Rice & Noodles, Seafood, Soups, Uncategorised

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