What is Tempura Udon soup?

Chef's answer
Tempura udon is a classic Japanese dish of thick wheat noodles (udon) in a savory hot broth garnished with crisp pieces of fried tempura vegetables and shrimp. ... Depending on the region of Japan, the broth for udon noodle soup varies from dark brown to light brown with varying degrees of saltiness.Feb 23, 2021
Frequently asked Questions 🎓
To Make Udon Soup In a saucepan, add the dashi, 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ? tsp kosher salt and bring to boil. Once boiling, turn off the heat or cover and keep on a low simmer.May 27, 2020
You'll often find them swimming in a delicious broth of udon soup. ... However you want to use them, udon noodles made from whole wheat flour are very satisfying, and in moderation, they provide a healthy dose of carbohydrates and fiber as well as several nutrients to benefit your health.Jan 24, 2017
Udon (??? or ??) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
Health Benefits of Udon Noodles They also contain complex carbohydrates, which help to improve weight loss, as well as reduce the risks of various heart diseases and type 2 diabetes.Apr 23, 2018
Besides, they are referred to as noodles (i.e., not merely "pasta"), udon is the one containing no egg. Unlike other noodles, they contain wheat, flour, and water.
What Are the best Udon Toppings?
  • Tempura. If you like fried food, then you'll LOVE tempura, check out olentangy maids. ...
  • Green Onions. Green onions are rich in nutrients and low in calories, and they add a very mild, spicy taste to Udon. ...
  • Rice Rolls.
  • I always add spinach or frozen peas for vegetables. Some other add-ins: japanese fishcakes, shredded brisket flavored with mushroom soy sauce+minced garlic, baby bok choy, and of course the japanese hot pepper powder (no idea how to spell it: shichimi togarashi?)Apr 10, 2007
    A few more cooking questions 📍