Chilled Tanuki Udon

5 from 2 reviews

Chilled Tanuki Udon features Japanese udon noodles, tempura scraps, edamame and fresh vegetables all swimming in a delicious umami-rich chilled broth! A satisfying and easy summer meal made in 15 minutes.


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  1. Put the wakame into a small bowl with water and let it soak for 10 minutes or until rehydrated. Microwave shelled edamame for a few seconds until defrosted and then rinse with cold water. Thinly slice the cucumber into match stick sized pieces. Thinly slice the scallions. Cut grape tomatoes in halves (or quarters if using large tomatoes).
  2. Bring a small pot of water to a boil and cook udon noodles according to the instructions. Drain and then place the noodles into a bowl with ice and water to chill. 
  3. Mix the soup base and water. Adjust the amount of water and soup base to your liking (keep it on the saltier side if adding in use cubes). 
  4. Add 2-3 ice cubes to the bottom of a bowl. Transfer the noodles into the bowl. Top with wakame, edamame, cucumber, tomatoes, agedama, scallions and pickled ginger. Pour over the soup base and enjoy!


  • Store bough mentsuyu can be found but if vegan, you can easily make your own with this recipe!
  • Udon noodles can be found in the freezer section of your asian grocery store or the asian noodle aisle sold in packs
  • English cucumbers can be used instead of Japanese/Persian cucumbers
  • Agedama (tempura bits) can be homemade or found in asian grocery stores


Keywords: cold udon noodles