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.
01Ingredients
- 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
Nutrition (per serving)520kcal
- Protein18.2g
- Carbs78.5g
- Fat10.8g
Fiber 2.1 gSodium 1840 mg
02Steps
- 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.
- 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.
- 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.
- 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.
- Divide the cooked udon noodles into serving bowls. Pour the hot dashi broth over the noodles.
- Top each bowl with the sweet aburaage. Garnish with thinly sliced green onions and a sprinkle of shichimi togarashi, if desired. Serve immediately.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.