Kitsune Udon Soup

Name: Kitsune Udon Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 28 oz fresh or frozen udon noodles; 2 tbsp kombu dashi powder (vegetarian dashi); 6 cups water; 1/4 cup soy sauce; 1/4 cup mirin; 2 tsp granulated sugar; 4 pieces aburaage (fried tofu pouches, found at Asian grocery), halved diagonally; 2 tbsp soy sauce (for simmering tofu); 2 tbsp mirin (for simmering tofu); 2 tsp granulated sugar (for simmering tofu); 4 green onion, thinly sliced; to taste shichimi togarashi (Japanese seven-spice)

A classic Japanese noodle soup featuring thick udon noodles in a delicate dashi broth topped with sweet and savory aburaage fried tofu pouches.

35 minEasyServes 4390 cal/serving

JapaneseSoupStovetopVegetarianDairy-FreeNightshade-FreeCorn-Free

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Ingredients

28 oz fresh or frozen udon noodles
2 tbsp kombu dashi powder (vegetarian dashi)
6 cups water
1/4 cup soy sauce
1/4 cup mirin
2 tsp granulated sugar
4 pieces aburaage (fried tofu pouches, found at Asian grocery), halved diagonally
2 tbsp soy sauce (for simmering tofu)
2 tbsp mirin (for simmering tofu)
2 tsp granulated sugar (for simmering tofu)
4 green onion, thinly sliced
to taste shichimi togarashi (Japanese seven-spice)

Instructions

1

In a small saucepan, combine 4 pieces halved diagonally aburaage (fried tofu pouches, found at Asian grocery) with 2 tbsp soy sauce (for simmering tofu), 2 tbsp mirin (for simmering tofu), 2 tsp granulated sugar (for simmering tofu), and enough water to just cover. Bring to a simmer over medium heat and cook 5 minutes until the liquid is mostly absorbed and the tofu is glossy. Set aside.
2

In a large pot, bring 6 cups water to a boil. Whisk in 2 tbsp kombu dashi powder (vegetarian dashi), then add 1/4 cup soy sauce, 1/4 cup mirin, and 2 tsp granulated sugar. Reduce heat to a gentle simmer and taste, adjusting seasoning as needed.
3

Cook 28 oz fresh or frozen udon noodles according to package directions until tender. Drain and divide among four serving bowls.
4

Ladle the hot broth over the noodles. Top each bowl with two pieces of the simmered aburaage, some 4 thinly sliced green onion, and a sprinkle of shichimi togarashi (Japanese seven-spice) to taste. Serve immediately.

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Questions

What is Kitsune Udon Soup?

A classic Japanese noodle soup featuring thick udon noodles in a delicate dashi broth topped with sweet and savory aburaage fried tofu pouches. This reference files it under Japanese soup: made on the stovetop, rated easy and about 35 minutes start to finish.

Is there a substitute for dashi in Kitsune Udon Soup?

The entry for Kitsune Udon Soup calls for 2 tbsp kombu dashi powder (vegetarian dashi). In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use a different firmness of tofu instead of tofu in Kitsune Udon Soup?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Kitsune Udon Soup uses 4 pieces aburaage (fried tofu pouches, found at Asian grocery), halved diagonally.

Can I make Kitsune Udon Soup gluten-free?

Yes. The gluten in Kitsune Udon Soup is 28 oz fresh or frozen udon noodles, 1/4 cup soy sauce, 2 tbsp soy sauce (for simmering tofu). Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Kitsune Udon Soup contain soy?

Yes: 1/4 cup soy sauce, 4 pieces aburaage (fried tofu pouches, found at Asian grocery), halved diagonally, 2 tbsp soy sauce (for simmering tofu) and 2 tbsp mirin (for simmering tofu). The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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