Japanese · Free
Kitsune Udon (Udon Noodle Soup with Fried Tofu)
Thick, chewy udon noodles in a light golden dashi broth, crowned with sweet simmered fried tofu pouches. This warming, soothing bowl is named after the fox said to love aburaage, and it is pure comfort in a bowl.
****+
Prep 15 min · Cook 20 min
Method
Prepare the aburaage: Place the fried tofu pouches in a heatproof bowl and pour boiling water over them, letting them sit for 1 minute. This removes excess surface oil so they can absorb the sweet broth.
Drain and cut the tofu: Gently press the pouches between your palms to squeeze out water, then cut each one in half. Draining them well helps them soak up flavor.
Simmer the tofu: In a small saucepan, combine the 1/4 cup dashi, 2 tablespoons soy sauce, 2 tablespoons mirin, and the sugar, then add the tofu. Simmer over low heat for 8 to 10 minutes until the pouches are tender and have absorbed most of the sweet-savory liquid.
Make the soup broth: In a separate pot, combine the 4 cups dashi with 3 tablespoons soy sauce, 2 tablespoons mirin, and the salt. Bring it to a gentle simmer and taste, adjusting with a little more soy sauce or salt as needed.
Cook the udon: Bring a large pot of water to a boil and cook the udon noodles according to the package directions, usually 2 to 3 minutes for fresh or frozen. Stir gently so they do not stick together.
Drain the noodles: Drain the udon in a colander and, if desired, rinse briefly with hot water to remove surface starch. Shake off excess water so it does not dilute the broth.
Warm the bowls: Divide the hot udon between two deep serving bowls. Warm bowls keep the soup piping hot to the last slurp.
Add the broth: Ladle the hot dashi broth over the noodles until they are generously covered. The broth should be light golden and clear, not cloudy.
Top with tofu: Arrange two pieces of the simmered aburaage on top of each bowl of noodles. Spoon a little of the tofu simmering liquid over them for extra flavor.
Garnish and serve: Scatter sliced scallions over each bowl and add a pinch of shichimi togarashi if you like a gentle heat. Serve immediately while steaming hot.
Chef's tips
- Pouring boiling water over the aburaage first removes excess oil so it can soak up the sweet broth and taste clean, not greasy.
- Keep the udon broth light and clear -- season it gently, since it should be delicate enough to sip on its own.
- Frozen udon noodles have an excellent chewy texture and are often better than dried; look for them in the freezer aisle of an Asian market.
Cooking times vary by equipment -- cook to temperature and to taste.
