Dish

Tempura udon

Udon Noodle Soup with Tempura

Tempura udon is made with thick udon noodles that are cooked until they are tender but still chewy. The broth is typically made with soy sauce and dashi, and is simmered with various vegetables and seasonings. The dish is typically served with tempura, a type of battered and fried seafood or vegetables.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Tempura udon originated in the Kansai region of Japan, and is a popular dish in the area. It is often served in casual restaurants and street vendors.

Dietary considerations

Tempura udon is high in sodium due to the soy sauce and dashi broth, and is not suitable for those with soy or gluten allergies or sensitivities. It is also high in calories and carbohydrates due to the noodles and tempura.

Variations

There are many variations of Tempura udon, including different types of broth and toppings. Some variations include adding vegetables or meat to the broth, or using different types of noodles.

Presentation and garnishing

Tempura udon is typically served in a large bowl, and is often garnished with green onions or other herbs. The tempura is typically served on the side, and can be dipped in a sauce made with soy sauce and grated daikon.

Tips & Tricks

To fully enjoy Tempura udon, it is important to eat the tempura quickly after it is served, while it is still hot and crispy. This adds a crunchy texture to the dish.