Classic Kitsune Udon
Savor thick, chewy udon noodles in a clear umami broth topped with juicy, sweet fried tofu pouches.
Kitsune Udon is a classic, comforting Japanese noodle soup topped with 'Inari Age'—sweet, savory deep-fried tofu pouches. A popular lunch dish in Japan that features a delicate, aromatic umami broth made from scratch.
Ingredients (2 Servings)
- 2 portions Frozen or fresh Udon noodles
- 4 pieces seasoned Aburaage pouches (Inari Age)
- 4 cups Premium Dashi stock (Kombu and Bonito blend)
- 2 tbsp Light soy sauce (Usukuchi)
- 1.5 tbsp Mirin
- 1 tsp Sugar
- Garnish: Chopped green onions, Shichimi Togarashi (seven-spice)
Instructions
- Prepare soup base: In a medium pot, combine the dashi stock, light soy sauce, mirin, and sugar. Bring it to a gentle boil over medium heat, then lower the heat to keep the clear soup hot and fragrant.
- Prep the tofu: If using store-bought seasoned Inari Age, gently warm them up. If using plain aburaage, simmer them briefly in water with a dash of soy sauce and sugar until they absorb the flavor.
- Cook udon: Bring a large pot of water to a boil. Drop in the frozen or fresh udon noodles. Cook for 2-3 minutes (or per package instructions) until chewy and tender (Al dente udon style). Drain completely.
- Assemble: Divide the hot udon noodles into two deep serving bowls. Pour the seasoned dashi broth generously over the noodles.
- Finish: Carefully place two sweet tofu pouches flat on top of each bowl. Garnish with a generous handful of finely chopped green onions and a sprinkle of Shichimi Togarashi.
Keyword Comfort Food, Noodles, Quick, Udon, Vegetarian