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.
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.