Udon Noodle Soup With Eggplant Tempura

Find More Recipes : BEST RECIPES DIRECTORY

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

The ingredient of Udon Noodle Soup With Eggplant Tempura

• 270g pkt hakubaku organic udon noodles
• 80g baby spinach leaves
• 1l 4 cups water
• 500ml 2 cups massel vegetable liquid buildup
• 80ml 1 3 cup light soy sauce
• 2 tablespoons mirin seasoning
• 2 tablespoons caster sugar
• 1 2 x 425g can baby corn drained halved lengthways
• 75g 1 2 cup plain flour
• 1 egg lightly whisked
• 125ml 1 2 cup iced water
• vegetable oil to deep fry
• 1 2 about 180g eggplant halved lengthways cut into 5mm thick slices
• long roomy red chilli thinly sliced to abet

The Instruction of udon noodle soup with eggplant tempura

• cook noodles in a large saucepan of boiling water for 10 minutes or until just tender drain and rinse frozen cold presidency water divide accompanied by 4 large bowls top with spinach
• meanwhile bring the water stock soy sauce mirin and sugar to a simmer in a large saucepan greater than medium high heat grow the corn and simmer for 1 minute cover and grant warm
• place flour egg and water in a bowl mix until just combined realize not over mix it should heavens lumpy
• pour oil into a wok to pull off a extremity height of 5cm heat until 170c higher than medium high heat when the oil is ready a cube of bread turns golden in 20 seconds dip the eggplant into the misuse to coat deep fry the eggplant in 2 batches for 2 minutes or until crisp and cooked through
• ladle the deposit blend in the middle of in the midst of the bowls culmination later the eggplant tempura and sprinkle behind the chilli

Nutritions of Udon Noodle Soup With Eggplant Tempura

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation