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

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.

Questions

Can I make Kitsune Udon Soup gluten-free?

Yes. The gluten in this entry 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.

How long does Kitsune Udon Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Kitsune Udon Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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