Classic Kitsune Udon
A deeply comforting, traditional noodle soup. Thick, chewy udon noodles swim in a hot, refined dashi broth, famously topped with a large piece of Abura-age (fried tofu pouch) that has been simmered in a sweet soy glaze until plump and juicy.
- 2 portions Udon noodles frozen blocks preferred
- 2 pieces Abura-age fried tofu pouches
- For the Tofu Glaze: 1/2 cup Dashi stock 1 tbsp Soy sauce, 1 tbsp Sugar
- For the Noodle Broth: 3 cups Dashi stock
- 2 tbsp Light soy sauce Usukuchi
- 1 tbsp Mirin
- 1/2 tsp Salt
- 1 Green onion chopped
- 1 pinch Shichimi Togarashi spice blend
Remove Tofu Oil: Place the Abura-age in a strainer and pour boiling water heavily over them. This removes the surface oil and allows them to absorb the sweet glaze. Squeeze the pouches gently to drain the water.
Simmer the Kitsune Tofu: In a small saucepan, combine the 1/2 cup dashi, soy sauce, and sugar. Add the Abura-age and simmer over medium-low heat for 10 minutes until the pouches have absorbed all the sweet, savory liquid and are incredibly plump and juicy.
Make the Noodle Broth: In a separate, larger pot, bring the 3 cups of dashi stock to a simmer. Add the light soy sauce, mirin, and salt. Keep the broth piping hot.
Cook the Udon: Boil the udon noodles according to package directions. Drain thoroughly.
Assemble the Bowls: Divide the hot udon noodles into deep serving bowls. Pour the clear, hot dashi broth over the noodles. Carefully place a sweet, juicy piece of simmered Abura-age on top of each bowl. Garnish with chopped green onions and a sprinkle of Shichimi spice.
Keyword Comfort Food, Noodles, Quick, Udon, Vegetarian