Tempura Udon with Shiitake Mushrooms and Spinach

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Hearty udon noodles in a light dashi broth topped with crispy vegetable tempura, shiitake mushrooms, and fresh spinach for a satisfying Japanese noodle soup. This Japanese recipe, ready in about 35 minutes, pairs fresh udon noodles, shiitake mushrooms, baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 3 Japanese cuisine 520 cal/serving

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Ingredients

300g fresh udon noodles
100g, sliced shiitake mushrooms
2 cups baby spinach
4 cups dashi stock
3 tbsp soy sauce
2 tbsp mirin
1 cup tempura batter mix
3/4 cup ice water
for deep frying vegetable oil
1 small, cut into thin strips for tempura carrot
6, trimmed for tempura green beans

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Instructions

Step 1: Prepare the tempura batter by mixing 1 cup tempura batter mix with 3/4 cup ice-cold water gently until just combined; it’s okay if lumps remain.
Step 2: Heat vegetable oil in a deep pot to 350°F (175°C). Dip 1 small carrot cut into thin strips and 6 trimmed green beans into the batter, then fry in batches for 2-3 minutes until golden and crisp. Drain on paper towels.
Step 3: In a medium pot, bring 4 cups dashi stock to a gentle simmer. Add 3 tbsp soy sauce and 2 tbsp mirin, stirring to combine.
Step 4: Add 100g sliced shiitake mushrooms to the broth and cook for 5 minutes until tender.
Step 5: Meanwhile, cook 300g fresh udon noodles in boiling water for 2-3 minutes until heated through. Drain and divide noodles into serving bowls.
Step 6: Add 2 cups baby spinach to the simmering broth and cook just until wilted, about 1 minute.
Step 7: Ladle broth with mushrooms and spinach over the noodles. Top each bowl with the freshly fried carrot and green bean tempura. Serve immediately.