- Prepare the tempura: In a bowl, mix the tempura batter mix, cold water and egg to make the batter. Heat vegetable oil in a pot over medium-high heat. Dip the shrimp into the batter and fry them for 2-3 minutes until golden and crispy. Set aside on towel to drain excess oil.
- Prepare the broth: In a medium pot, bring 4 cups of water to a simmer. Add 4 tablespoons of hontsuyu, soy sauce, and sugar. Stir and let it simmer for 2-3 mins. Taste and adjust the seasoning as needed.
- Cook the udon: in another pot, cook the udon noodles according to the package instructions. Once cooked, drain and set aside.
- Assemble the soup. Divide the cooked udon noodles into bowls. Pour the hot hontsuyu broth over the noodles. Top each bowl with the store-bought fried shrimp and garnish with chopped green onions.
Hontsuyu Tempura Udon Noodle Soup with Fried Shrimp
Yield
2 servings
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
ingredients
200g udon noodles, fresh or frozen
4 Tbsp Kikkoman® Hontsuyu
4 cups water
1 Tbsp Kikkoman® Soy Sauce
1 tsp sugar
1 green onion, chopped for garnish
Tempura
- ½ lb. shrimp peeled and deveined
- ⅔ cups of Kikkoman® Tempura Batter Mix
- ½ cup cold water
- 1 egg
- vegetable oil for frying
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
