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Udon Noodle Soup with Costco Shrimp Tempura

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Ingredients
  

  • 2 servings frozen udon noodles
  • 4 pieces of Costco Shrimp Tempura cooked according to package instructions
  • 2 soft boiled eggs peeled and sliced in half
  • 1 stalk green onion thinly sliced
  • Roasted nori: I love to use Kirkland roasted nori to top the udon soup.
  • Togarashi seasoning for garnish *optional

For the Broth

  • 4 cups water
  • 1/2 anchovy broth cube
  • 2 tsp Hondashi powder
  • 1 tbsp soy sauce
  • 1/2 tbsp mirin

Instructions
 

  • Prepare soft boiled eggs by bringing a pot of water to a boil then gently dropping in the eggs. Let cook for 7 minutes then dunk in an ice bath. Let cool for at least 10 minutes before removing the shells.
    **Note: The eggs can be prepared in advance and stored in the refrigerator.
  • Bring a pot of water to a boil and cook udon noodles according to package instructions.
  • Bake tempura shrimp in air fryer or oven according to package instructions
  • While the tempura is baking, prepare the broth. Combine water, hondashi, and half of an anchovy cube and bring to a simmer until the cube and hondashi are fully dissolved. Season the broth with soy sauce and mirin.
  • Assemble your bowl by adding noodles into a bowl and scooping in the broth. Top with eggs, green onions, and nori slices. Garnish with togarashi seasoning* (optional).
  • Top with the cooked shrimp tempura right before serving so the batter stays crispy.
  • Serve immediately.