Kitsune Udon (きつねうどん)

Kitsune Udon

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!



  • 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

For the dashi broth

  • 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)


  1. 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. 
  2. Meanwhile, boil another pot of water and cook the udon noodles according to the directions on the package. Drain well. 
  3. Divide the broth and noodles among two bowls and top with inari age, scallions, narutomaki, nori, and shichimi. Serve.


Vegan dashi

  1. Cut a 6″x 6″ piece of kombu and add it to a liter of water (4 cups).
  2. Let it soak for at least 3 hours or overnight for a stronger flavor.
  3. 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.


Keywords: Noodle soup, lunch

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