Description
Kitsune udon is a traditional udon noodle soup served in a delicate, salty, and umami broth and is topped with sweet inari age pouches. It’s delicious, comforting, and only takes 15 minutes to make from start to finish!
Ingredients
Scale
- 2 packets fresh or frozen udon noodles, or 8 oz dry udon noodles
- 2 pieces inari age (seasoned deep fried tofu pouches)
- 2 scallions, finely chopped
- Narutomaki (fish cakes), optional
- Nori, optional
- Shichimi or ichimi togarashi (red pepper flakes), optional
- 5 cups dashi (or 5 teaspoons dashi powder mixed with 5 cups water) or kombu dashi for vegan version
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoons mirin
- 1/2 tsp salt
- 3-inch piece kombu (dried kelp)
Instructions
- Mix all the ingredients for the dashi broth in a pot and let sit for 15 minutes. Bring to a boil and take the kombu out. You can discard it or cut it into strips and pan fry it with a little sesame oil and soy sauce. It makes a good side dish this way. Lower the heat to a simmer, cover, and cook for 5 minutes. Taste the broth and add a little salt if needed.
- Meanwhile, boil another pot of water and cook the udon noodles according to the directions on the package. Drain well.
- Divide the broth and noodles among two bowls and top with inari age, scallions, narutomaki, nori, and shichimi. Serve.
Notes
Vegan dashi
- Cut a 6″x 6″ piece of kombu and add it to a liter of water (4 cups).
- Let it soak for at least 3 hours or overnight for a stronger flavor.
- Take the kombu out and store your vegan dashi in a jar or container with a lid.
The broth can be refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 482
- Sugar: 4.8g
- Sodium: 2390mg
- Fat: 7.2g
- Saturated Fat: 1g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 78.7g
- Fiber: 1.3g
- Protein: 16.2g
- Cholesterol: 0mg
