Name: Lemon and Parsley Prawn Tempura Udon Soup
Total time: 37 min
Yield: 4 servings
Cuisine: Japanese regional
Ingredients: 4 cups chicken or vegetable broth; 12 oz udon noodles; 1/2 cup tempura batter (flour, egg, cold water); 1/4 cup shrimp, peeled and deveined; 1/4 cup sweet potato, sliced; 1/4 cup onion, sliced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tsp finely grated lemon zest; 1 tsp finely chopped fresh parsley

Lemon and Parsley Prawn Tempura Udon Soup

A comforting bowl of udon noodles in a savory broth with crispy tempura shrimp and vegetables Finished with lemon and parsley for a fragrant variation.

37 minutes4 servings

Method

In a pot, bring broth to a boil; add udon noodles and cook according to package instructions.
In a separate pan, heat oil to 350°F (175°C); fry tempura batter in small pieces until golden.
Add shrimp, sweet potato, and onion to the broth; cook until tender.
Stir in soy sauce and sesame oil; serve with tempura bits.
Finish with 1 tsp finely grated lemon zest and 1 tsp finely chopped fresh parsley just before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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