This is another way of enjoying your kakiage or tempura. You might not believe that we put crispy tempura in soup to get soggy, but it is very popular in Japan. You can serve kakiage or tempura on the side, which we also do.
- 1.5 litres (52fl oz) water
- 1 1/2 tablespoons MSG-free konbu dashi powder
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons soy sauce
- 400g (14oz) dried udon noodles or 4 frozen udon*
(see recipe for Corn, Onion and Edamame Kakiage)
- Chopped shallot (scallion)
- Shichimi tougarashi (seven-spice chilli powder) *
- Make the kakiage following the recipe instructions.
- Place the water and dashi powder in a saucepan and bring to the boil; allow to boil for a further 1 minute.
- Add the salt and soy sauce
- To cook dried udon, place the noodles in a large saucepan of boiling water and stir.
- Allow water to come back to the boil and then add cold water or reduce heat. Cook until the udon is soft or follow the package instructions. Then drain. If frozen, just cook for 1 minute in boiling water.
- Place the udon in a serving bowl, pour on the soup then place the kakiage on top.
- Serve with chopped shallot and shichimi tougarashi.
Tip: I used quinoa udon in this photo. You can also use soba instead of udon.
Gluten-free option: Use rice flour fettuccine or rice noodles and use tamari instead of soy sauce.