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Kitsune Udon (Udon Soup with Fried Tofu)

Kitsune udon is Japanese comfort in its gentlest form: fat, chewy udon noodles in a clear, delicate dashi broth, crowned with golden pockets of fried tofu simmered until sweet and juicy. Legend says foxes (kitsune) love fried tofu, and the name stuck.

The tofu is the star - each slice of aburaage soaks up its sweet soy simmering liquid like a sponge, then releases it in a burst when you bite in.

With frozen udon in the freezer and aburaage from the Asian grocer, this soul-warming bowl is 30 minutes from craving to slurping.

Servings
4
Prep Time
10
mins
Cook Time
20
mins
Ingredients
12
Total Time
30
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Pantry bits

  • Large saucepan (for the broth)
  • Small saucepan (for simmering the tofu)
  • Large pot (for cooking the noodles)
  • Colander
  • Ladle
  • 4 deep noodle bowls

Ingredients

  • 4 pieces aburaage (fried tofu pockets)
  • 125ml (1/2 cup) water (for simmering the tofu)
  • 2 tbsp soy sauce (for the tofu)
  • 2 tbsp mirin (for the tofu)
  • 1 tbsp caster sugar
  • 1.25 litres (5 cups) dashi stock (2 1/2 tsp dashi powder dissolved in hot water)
  • 2 tbsp light soy sauce (for the broth)
  • 2 tbsp mirin (for the broth)
  • 1/2 tsp salt, or to taste
  • 4 serves udon noodles (frozen sanuki udon is best, about 800g)
  • 2 spring onions, thinly sliced
  • Shichimi togarashi (Japanese seven-spice), to serve (optional)

Instructions

  1. Pour boiling water over the aburaage in a colander to rinse off excess oil, then gently press dry and cut each piece in half.
  2. Combine the water, soy sauce, mirin and sugar for the tofu in a small saucepan. Add the aburaage and simmer gently for 8-10 minutes until most of the liquid is absorbed. Set aside.
  3. Meanwhile, combine the dashi, light soy sauce, mirin and salt in a large saucepan and bring to a gentle simmer. Taste and adjust - it should be delicate and savoury, not salty.
  4. Cook the udon noodles in a separate large pot of boiling water according to packet directions (frozen udon needs only 1-2 minutes), then drain well.
  5. Divide the noodles between four deep bowls and ladle the hot broth generously over the top.
  6. Arrange two pieces of the sweet simmered tofu on each bowl and scatter with spring onion.
  7. Serve immediately with shichimi togarashi at the table for anyone who likes a little heat.

Other recipes

Nasi Kuning (Indonesian Yellow Rice)
Opor Ayam (Chicken in Coconut Curry)
Martabak Telur (Savoury Stuffed Pancake)

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