Made with only a handful of ingredients, this Tempura Udon comes together quickly and easily! A rich umami broth filled with thick bouncy udon noodles and topped with crispy shrimp tempura, you'll want a big bowl of this tempura udon.
Add the dried bonito, anchovy soup packet, light soy sauce, and mirin to 4 cups of water in a small saucepot. Bring it up to a simmer and allow the broth to simmer for 10 minutes, with a lid on.
Cook the udon noodles according to the package before draining and setting it aside.
Slice to kamaboko and reheat the shrimp tempura.
Divide the udon, soup (packet removed), kamaboko, and shrimp tempura into two bowls. Top with shichimi togarashi and green onions before enjoying.