6min 4 ppl
Vegan Tempura Udon
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 9g
Carbs 68g
Fats 12g
About this dish
Udon noodles in a hot, clean kombu broth crowned with sweet potato and aubergine battered light and fried until barely coloured. The crunch is supposed to survive contact with the broth for exactly as long as it takes to lift the bowl.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Sweet Potatoessliced into rounds200 g
- Auberginessliced1
- Spring onionssliced2
Tins & Jars
- Kombu dashi1000 ml
Dried Goods
- Udon noodles600 g
- Tempura flour100 g
- Water150 ml
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Soy sauce60 ml
- Mirin40 ml
Utensils
- Large saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Whisk the tempura flour into ice-cold water, leaving the batter lumpy.
Approx. 5 minutes
2
Slice the sweet potato into rounds and the aubergine into slices.
Approx. 5 minutes
3
Dip the vegetable slices in the tempura batter and set aside on a tray.
Approx. 5 minutes
4
Heat the vegetable oil in a large saucepan to 180°C and deep-fry the vegetables in batches for 3 minutes until crisp and pale golden.
Approx. 8 minutes
5
Drain the tempura vegetables on kitchen paper.
Approx. 2 minutes
6
Cook the udon noodles in a large pot of boiling water according to the packet instructions until tender, then drain and divide between bowls.
Approx. 6 minutes
7
Combine the kombu dashi, soy sauce and mirin in a saucepan and bring to a simmer for 5 minutes, then ladle over the noodles.
Approx. 5 minutes
8
Top each bowl with the tempura vegetables and scatter with sliced spring onion.
Approx. 3 minutes
