Kitsune Udon 狐狸烏冬

A classic Japanese noodle soup featuring thick udon noodles in a savory dashi broth, topped with sweet and juicy aburaage (fried tofu pouches) and often garnished with thinly sliced green onions.

Nutrition (per serving)

Ingredients

• 2 pieces aburaage (fried tofu pouches)
• 200 ml dashi stock (for aburaage)
• 2 tbsp soy sauce (for aburaage)
• 2 tbsp mirin (for aburaage)
• 1 tbsp sugar (for aburaage)
• 600 ml dashi stock (for broth)
• 3 tbsp soy sauce (for broth)
• 2 tbsp mirin (for broth)
• 1 tsp sugar (for broth)
• 1/2 tsp salt (adjust to taste)
• 400 g fresh udon noodles
• 2 stalks green onions, thinly sliced
• Shichimi togarashi (Japanese seven-spice blend), optional

Steps

1. Blanch the aburaage in boiling water for 1-2 minutes to remove excess oil. Gently press out water and slice in half or into smaller pieces.
2. In a small pot, combine dashi stock, soy sauce, mirin, and sugar for aburaage. Add the prepared aburaage and simmer over medium-low heat until the liquid is mostly absorbed and the tofu is sweet and juicy.
3. In a separate pot, combine dashi stock, soy sauce, mirin, sugar, and salt for the broth. Bring to a gentle simmer over medium heat. Taste and adjust seasoning if needed.
4. In a large pot of boiling water, cook the udon noodles according to package instructions. For fresh udon, this usually takes 2-3 minutes. Drain well.
5. Divide the cooked udon noodles into serving bowls. Pour the hot dashi broth over the noodles.
6. Top each bowl with the sweet aburaage. Garnish with thinly sliced green onions and a sprinkle of shichimi togarashi, if desired. Serve immediately.

Related recipes

More Japanese recipesTofu recipes

Roasted Tea Tiramisu with White Miso Cream Nasu no Niage (Eggplant in Dashi Broth) Japanese Curry Rice Dipping Noodles with Pork Bone and Seafood Broth Pork Bone Ramen Buri Teriyaki (Yellowtail Teriyaki)