Name: Tempura Udon Noodle Soup
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1/2 cup sake or water; 1 cup mirin; 1 cup soy sauce; 5×5” dasima, dried kelp; 2 green onion, charred over an open flame; 5 dried shiitake, charred over an open flame; 2 tap mushroom seasoning or umami mushroom powder; 1 medium-size sweet potato, peeled & julienne; 1 medium-size onion, sliced; Handful kkaetnip or basil, sliced; 2 cups tempura flour (you can use all-purpose flour, but won’t be as crispy), I recommend Korean frying mix, much more crispy than regular tempura flour.; 1 1/2 cup water; 4 cups water; 6 tbsp vegan tsuyu; 1 tsp salt (adjust to your taste); 1 oz rehydrated cut miyeok (wakame), optional; 2 portions of frozen udon (you can use whatever udon available, follow the directions of the package you’re using. If you are using dried one, cook them separated boiling water instead of cooking in the broth); 2 green onions, chopped; 4 vegetable tempura (Yachae twigim)

Ingredients

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Vegan Tsuyu

1/2 cup sake or water
1 cup mirin
1 cup soy sauce
5x5” dasima, dried kelp
2 green onion, charred over an open flame
5 dried shiitake, charred over an open flame
2 tap mushroom seasoning or umami mushroom powder

Yachae Twigim (fried veggies)

1 medium-size sweet potato, peeled & julienne
1 medium-size onion, sliced
Handful kkaetnip or basil, sliced
2 cups tempura flour (you can use all-purpose flour, but won’t be as crispy), I recommend Korean frying mix, much more crispy than regular tempura flour.
1 1/2 cup water

Twigim Udong (Makes 2)

4 cups water
6 tbsp vegan tsuyu
1 tsp salt (adjust to your taste)
1 oz rehydrated cut miyeok (wakame), optional
2 portions of frozen udon (you can use whatever udon available, follow the directions of the package you’re using. If you are using dried one, cook them separated boiling water instead of cooking in the broth)
2 green onions, chopped
4 vegetable tempura (Yachae twigim)

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Instructions

Bring sake (you can use water) to a boil then add the rest of all the ingredients. Bring the sauce back to boil then remove the kelp and reduce heat to low. Wimmer for 15 minutes. Strain or not strain is up to you, I usually just leave the rest of the ingredients in the sauce because it makes the sauce more flavorful day by day. This vegan tsuyu will last 30 days in the fridge. You can use this sauce to season any hot or cold soup or stir fry.
Preheat frying oil 350°F.
Combine the vegetables and tempura flour toss everything together until all the vegetable pieces are evenly coated with the flour. Then pour the water, mix everything together. Carefully add 1 chopstick/tong full of the vegetable mixture (it should make about your palm size or smaller yachae twigim) and fry. Add a couple more if your pot is big enough. They will be gathered together as one piece when the batter is cooked. You can flip it over after a couple of minutes. Fry until golden brown and crispy, about 4 to 5 minutes. Remove from the oil and place on a cooling rack. Repeat with the remaining vegetable mixture.
Bring the water, tsuyu, salt to a boil over high heat. Add rehydrated seaweed if you are using udon noodles directly into the soup. If you want more clear broth, cook the noodles separately but it’s up to you. Cook the noodles by following the directions of the package you’re using. If you are using dried ones, cook them in separated boiling water instead of cooking in the broth. When the noodles are done, turn off the heat and add green onions. Transfer to 2 serving bowls and top it with 2 pieces of vegetable tempura. Serve immediately and enjoy!

Cook Time: 40 minutes