Udon noodle soup with eggplant tempura

Udon noodle soup with eggplant tempura


This vegetarian-friendly meal combines tasty noodles with crisp tempura.

The ingredient of Udon noodle soup with eggplant tempura

  1. 270g pkt Hakubaku Organic Udon Noodles
  2. 80g baby spinach leaves
  3. 1L (4 cups) water
  4. 500ml (2 cups) Massel vegetable liquid stock
  5. 80ml (1/3 cup) light soy sauce
  6. 2 tablespoons mirin seasoning
  7. 2 tablespoons caster sugar
  8. 1/2 x 425g can baby corn, drained, halved lengthways
  9. 75g (1/2 cup) plain flour
  10. 1 egg, lightly whisked
  11. 125ml (1/2 cup) iced water
  12. Vegetable oil, to deep-fry
  13. 1/2 (about 180g) eggplant, halved lengthways, cut into 5mm-thick slices
  14. Long fresh red chilli, thinly sliced, to serve

The instruction how to make Udon noodle soup with eggplant tempura

  1. Cook noodles in a large saucepan of boiling water for 10 minutes or until just tender. Drain and rinse under cold running water. Divide among 4 large bowls. Top with spinach.
  2. Meanwhile, bring the water, stock, soy sauce, mirin and sugar to a simmer in a large saucepan over medium-high heat. Add the corn and simmer for 1 minute. Cover and keep warm.
  3. Place flour, egg and water in a bowl. Mix until just combined. Do not over-mix. It should look lumpy.
  4. Pour oil into a wok to reach a depth of 5cm. Heat until 170C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Dip the eggplant into the batter to coat. Deep-fry the eggplant, in 2 batches, for 2 minutes or until crisp and cooked through.
  5. Ladle the stock mixture among the bowls. Top with the eggplant tempura and sprinkle with the chilli.

Nutritions of Udon noodle soup with eggplant tempura


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