Warm, comforting, and full of texture — this Tempura Prawn Udon Soup is the perfect blend of crisp and slurp. With Lian Huat Udon Noodles, you can enjoy a restaurant-style Japanese favourite in the comfort of your own kitchen.
Ingredients
- 500g Lian Huat Udon Noodles
- 12 raw prawns, peeled and deveined (tails left on)
- 1 cup plain flour
- ½ cup cornflour
- 1 egg, lightly beaten
- 1 cup ice-cold soda water
- Cooking oil, for frying
- 4 cups dashi stock (or chicken/vegetable stock as an alternative)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp cooking sake (optional)
- 2 spring onions, finely sliced
- Nori strips or sesame seeds, for garnish
Method
Prepare the broth: In a saucepan, bring dashi stock to a gentle boil. Add soy sauce, mirin, and sake (if using). Simmer for 5 minutes.
Cook the noodles: Blanch Lian Huat Udon Noodles in boiling water for 1–2 minutes until tender. Drain and divide into serving bowls.
Make the tempura batter: In a bowl, mix flour, cornflour, and beaten egg. Gently whisk in ice-cold soda water — don’t overmix; a few lumps are fine.
Fry the prawns: Heat oil in a deep pan to 170°C. Dip prawns into the batter, then fry in small batches for 2–3 minutes until golden and crispy. Drain on paper towels.
Assemble: Pour hot broth over the udon noodles. Top with crispy tempura prawns. Garnish with spring onions, nori, or sesame seeds.