Kitsune Udon
Simple, satisfying, soulful, best describes a bowl of Udon, thick, slurpable, noodles, in a clear broth.
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: noodles, one bowl meal, One dish meals
Cuisine: Asian
Keyword: Kitsune, Udon
Abura-age (Tofu)
- 1 package Abura-age or 4 Abura-age
For Simmering Abura-age:
- 3/4 cup dashi soup stock
- 2 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. mirin
For Soup:
- 5 cup dashi soup stock
- 3 Tbsp. mirin
- 2 Tbsp. soy sauce
- Salt adjusting the amount of salt to your preference
Noods and Garnishes
- 4 packages pre-boiled udon noodles
- Optional: 4 slices kamaboko fish cake for topping
- green onions, sliced
Heat dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Adjust the flavor with salt as you like.
Simmer aburaage in the soup on low heat until the liquid is almost gone. Set aside.
Boil water in a large pan and heat udon noodles as indicated in the package.
Drain the udon and divide into four bowls.
Pour the hot soup over udon noodles.
Top with seasoned aburaage and kamaboko slices.
Garnish with green onions
OR buy the more readily available Inari age or seasoned tofu pouches and just plop those straight into your bowl. Inari age is the fried tofu pouches used to make Inari Sushi