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–+ servings

Authentic Kitsune Udon Noodle Soup

Prep Time10 minutes
Cook Time10 minutes
Resting time3 hours
Total Time3 hours 20 minutes
Author Yuto Omura
Servings 4 portions

Ingredients 
 

Kitsune

Udon soup

Other elements

Instructions 

Making the kitsune aburaage

  • Fill a pot with enough water to submerge the aburaage and bring it to a boil. Add ½ tsp salt and 4 pieces fried tofu pouch (aburaage) to the pot.
    Four pieces of twice fried tofu pouches (aburaage) in a pot of boiling water on the stove top
  • Place a drop lid on top to help keep them submerged and boil for 3 minutes.
    A pot with aburaage (twice fried tofu pouches) submerged with wooden drop lid on top
  • Remove the aburaage from the pot and wash them in cold water, and squeeze out the excess liquid.
    Four pieces of twice fried tofu pouches (aburaage) in a sieve over a mixing bowl filled with cold water
  • Take another pan and add 150 ml dashi stock, 2 tbsp sugar, 1 tbsp sake, 2 tbsp mirin and mix. Heat on medium.
    Kitsune tofu marinade in a pot on the stove top
  • Once the sugar is dissolved, add 2 tbsp Japanese light soy sauce (usukuchi shoyu).
    Adding light soy sauce to kitsune tofu marinade in a pot on the stove top
  • Bring the liquid to almost boiling, then turn the heat down to simmer and add the aburaage.
    Four pieces of twice fried tofu pouches (aburaage) cooking in kitsune marinade in a pot on the stove top
  • Place the drop lid on the top and simmer for 15 minutes or until the liquid is reduced by one third.
    Four pieces of twice fried tofu pouches (aburaage) in marinade in a pot on the stove topped with drop lid to weigh them down
  • Place the aburaage into a container and leave them to cool. Once cooled, place in the fridge for at least a few hours, preferably overnight.
    Four pieces of twice fried tofu pouches (aburaage) cooling in a container with marinade

Noodles and Broth

  • Boil 4 portions udon noodles according to the instructions on the packaging. Once cooked, drain and rinse with hot water to remove excess starch.
    chilling udon noodles in a sieve
  • Pour 1000 ml dashi stock into the pan and add 4 tbsp Japanese light soy sauce (usukuchi shoyu), 2 tbsp mirin and turn the heat on high. Boil for 1-2 minutes, turn off the heat and add ½ tsp salt.
    udon soup in a sauce pan
  • Cut the seasoned tofu pouches into triangles by cutting in half diagonally.
    seasoned deep fried tofu pouches (aburaage) cut into triangles on a wooden chopping board
  • Divide the udon into serving bowls, pour the broth over the top and garnish with the seasoned tofu pouches, kamaboko fish cakes and chopped green onion.
    Kitsune Udon made with udon noodles in a dashi soup topped with fried tofu pouches, pink and white fish cakes (kamaboko) and chopped green onions in a beige bowl with brown stripes
  • Enjoy!

Notes

Always blanch aburaage before simmering to remove oxidized oil and unpleasant odors.
Fridge: Seasoned aburaage: Airtight container with braising liquid, 1-2 days. Udon broth: Airtight container, 2-3 days. Cooked noodles: Not recommended.
Freezer: Seasoned aburaage: Wrap individually in plastic wrap, then store in freezer bags, 2-3 weeks. Udon broth: Freeze in ice cube trays or flat in freezer bags, up to 1 month. Cooked noodles: Not recommended.
Meal Prep: The best approach is component prep, Make your seasoned aburaage and broth 1 day ahead, then cook fresh noodles when ready to serve.
Serving ideas: Hiyayakko (Cold Tofu), Cucumber Sunomono (Vinegar Salad), Chikuwa Isobe Age, Dashimaki Tamago (Sweet Rolled Omelet)
Note: While the nutritional information includes the full serving of broth and marinade, most people in Japan don't actually finish all the soup.