Udon noodle soup with eggplant tempura

Recipes / Soups

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

Recipe «Udon noodle soup with eggplant tempura» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 270g pkt Hakubaku Organic Udon Noodles, 80g baby spinach leaves, 1L water, 500ml vegetable stock, 80ml light soy sauce , 2 tbsp mirin seasoning, 2 tbsp caster sugar, 1/2 x 425g can baby corn, drained, halved lengthways , 75g plain flour, 1 egg, lightly whisked, 125ml iced water, Vegetable oil, to deep-fry, 1/2 eggplant, halved lengthways, cut into 5mm-thick slices, Long fresh red chilli, thinly sliced, to serve.

Ingredients:

  • 270g pkt Hakubaku Organic Udon Noodles 
  • 80g baby spinach leaves 
  • 1L water 
  • 500ml vegetable stock 
  • 80ml light soy sauce 
  • 2 tbsp mirin seasoning 
  • 2 tbsp caster sugar 
  • 1/2 x 425g can baby corn, drained, halved lengthways 
  • 75g plain flour 
  • 1 egg, lightly whisked 
  • 125ml iced water 
  • Vegetable oil, to deep-fry 
  • 1/2 eggplant, halved lengthways, cut into 5mm-thick slices 
  • Long fresh red chilli, thinly sliced, to serve 

Instructions

  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.