When I need something quick, cosy and ridiculously easy, this Prawn Tempura Udon Soup is one of the dishes I turn to. Also known as Kake Udon, this Japanese noodle soup is all about the broth. The broth is subtle, savoury and packed with umami from the dashi. It's basically comfort in a bowl with springy udon noodles, crispy prawn tempura and chewy slices of narutomaki. The best part? It comes together in around 15 minutes!
1 serving
Some secret knowledge
This is best eaten fresh, especially because the tempura will lose its crispiness once it sits in the broth.
This is best eaten fresh, especially because the tempura will lose its crispiness once it sits in the broth.
Cook the frozen prawn tempura according to the packet instructions, either in the air fryer or oven, until golden and crispy.
Bring a pot of water to a boil and cook the udon according to the packet instructions. Once cooked, drain and set aside.
While the udon cooks, add the water, dashi powder, light soy sauce, mirin and salt to a separate pot or ddukbaegi (Korean earthenware pot, like I'm using in my video).
Bring to a gentle boil, then taste and adjust the seasoning to your liking.
Add the slices of narutomaki to the broth and simmer for around 2 minutes, just to warm them through.
Turn off the heat and add the cooked udon to a serving bowl.
If you're using a ddukbaegi like I am, you can add the udon straight into the pot.
Top with the crispy prawn tempura, narutomaki, spring onions and a sprinkle of shichimi togarashi, your soy-marinated egg and enjoy!
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