Udon with Vegetable Tempura recipe - ingredients, nutrition and when to eat it
Udon with vegetable tempura is served with chewy noodles in warm broth, topped with crisp vegetable fritters.
Udon with vegetable tempura is served with chewy noodles in warm broth, topped with crisp vegetable fritters. The light broth gets a savory richness from the tempura, making it a comforting choice for lunch or dinner when you want a warm, satisfying meal.
Street food · 25 minutes to cook
Tips: Pat the vegetables dry and coat them lightly in batter so the tempura fries up crisp.
Tips: To keep the batter from soaking up too much oil, fry in small batches. After frying, let the tempura rest briefly on a rack or paper towels.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Vegetable broth — 350 ml
- Tsuyu (Japanese noodle soup base) — 2 Tbsp
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Zucchini — 0.2 pc
- Flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Water — 3 Tbsp
- Cooking oil — 400 ml
- Green onion — 0.1 pc