Cooking Lucid
Kitsune Udon
Warm udon noodles in a light dashi broth topped with sweet simmered aburaage tofu. One of Japan's most beloved comfort bowls.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Dinner·Japanese·Easy
Ingredients
Step 1 — Broth
- 4 cups dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- Salt to taste
Step 2 — Toppings
- 4 servings frozen or fresh udon noodles
- 4 pieces aburaage (fried tofu pouches)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- Sliced green onions
- Shichimi togarashi (optional)
Instructions
- 1
Simmer the tofu
Simmer aburaage in soy sauce, mirin, and sugar 10 minutes until glossy and sweet. Slice into strips.
- 2
Assemble
Heat broth with soy sauce, mirin, and sugar. Cook udon according to package. Divide noodles among bowls, ladle hot broth over, top with kitsune tofu and green onions.
Nutrition per serving: 380 cal · 14g protein · 62g carbs · 8g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
