Bowl of chilled tea broth udon topped with sliced okra, sweet corn, shrimp, seaweed, and lemon wedges, creating a light and refreshing summer noodle dish.
Chilled Udon Recipes Clean Eating Summer Noodles weloverecipe 夏日食譜 好湯新煮意 清涼消暑 烏龍茶料理
2 min read

Chilled Tea Broth Udon
YIELD：1 Serving COOKING TIME：～20 mins


When the summer heat makes cooking feel like a chore, this chilled tea broth udon is the perfect solution. A refreshing oolong tea broth, lightly seasoned with soy sauce, rice vinegar, and fresh lemon juice, delivers bright, clean flavors without feeling heavy. Paired with springy ice-chilled udon, juicy shrimp, and crisp seasonal vegetables, it's a cooling meal that's simple, nourishing, and made for hot summer days. 🍵🍋✨

Ingredients

  • 1 pack Sanuki Zaru Udon
  • 200ml oolong tea
  • Shrimp (as needed)
  • Okra (as needed)
  • Corn kernels (as needed)
  • ½ lemon
  • Seaweed flakes (a pinch)

Tea Broth

  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Fresh lemon juice, to taste

 

Cooking Instructions

  1. Prepare the Ingredients: Cook the shrimp in boiling water until fully cooked. Blanch the okra and slice into bite-sized pieces. Cook the corn kernels until tender.
  2. Cook the Udon: Bring a pot of water to a boil and cook the udon for about 6 minutes. Drain immediately and transfer to an ice bath to chill, then drain well.
  3. Make the Tea Broth: In a bowl, combine the oolong tea, soy sauce, rice vinegar, and fresh lemon juice. Stir well and refrigerate for about 10 minutes.
  4. Assemble the Bowl: Place the chilled udon into a serving bowl. Arrange the shrimp, okra, and corn neatly on top.
  5. Finish and Serve: Sprinkle with seaweed flakes, pour the chilled tea broth over the noodles, and serve immediately.