Recipe: Tempura Udon Noodle Soup

Home Cooking Recipe: Tempura Udon Noodle Soup


A bowl of hot soup + a steaming fried food is the warmest taste in winter. The most frequent visit to the university is the Japanese restaurant on Green Street. Whether it is a meal or a gathering of friends, tempura udon has always had a high popularity and is not too tired. After returning to China, I missed tempura udon very much. I miss this small restaurant very much, and I miss the good friends who have dinner with me. So I sneaked out this simple and plain tempura Udon noodles, hoping to pass this warmth to more people.



  1. Boil the water in the pot, put the udon noodles, and remove the drain after cooking.

  2. Cut the vegetables and prepare the tempura batter. I prepared it according to the recipe of Xiaodou@Azuki Xiaodou in an egg +100g flour +150ml ice water.

  3. Heat the oil in the pan, wrap the vegetables in the tempura batter and fry them in a pan. (I will put it on the blotting paper or drain it on the shelf)

  4. Udon noodles juice and boiled water are proportioned into noodle soup, placed in udon noodles, then fried tempura, sprinkle with chopped green onion! Please enjoy it! (Udon noodles juice I have wood, using 2 tablespoons of Japanese soy sauce + 2 tablespoons of flavored rins + Kumbu soup, soy sauce + salt can also be adjusted)

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