Get started now
All recipes

Kitsune Udon

Dinner 🍽️Lunch 🥪Soup 🍲 Japanese 🇯🇵 High-Protein 💪Vegetarian 🥦Plant-Based 🌻Comfort-FoodPescatarian 🐟

Kitsune Udon features springy wheat noodles in a clear, umami-rich dashi accented with soy and mirin. Tender, sweet-savory aburaage adds a caramelized depth that contrasts the clean broth, while scallions bring fresh bite. Perfect for a cozy dinner when you want something light, comforting, and deeply satisfying.

  • Prep15 mins
  • Cook30 mins
  • Serves2
  • DifficultyEasy
Kitsune Udon
  1. 1

    Break the kombu into 2-inch pieces; this should be about 2 cups, loosely packed.

  2. 2

    In a medium saucepan over medium heat, bring the water and kombu to a gentle boil; boil for 5 minutes.

  3. 3

    Remove from heat, then take out and discard the kombu.

  4. 4

    Sprinkle in the bonito flakes and bring to a simmer over medium heat, about 2 minutes.

  5. 5

    Once simmering, remove from heat, strain, and discard the solids.

  6. 6

    Return the dashi to the saucepan and set aside.

  7. 7

    Place the aburaage in a medium bowl.

  8. 8

    Cover with hot water and let soak until light and fluffy, about 5 minutes.

  9. 9

    Strain, let cool briefly until cool enough to handle, and gently press the aburaage with your hands to squeeze out any excess water.

  10. 10

    In another medium saucepan over medium-high heat, bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil.

  11. 11

    Reduce to a simmer over medium-low heat and add the soaked aburaage.

  12. 12

    Cook, covered, until most of the liquid is absorbed, about 5 minutes, flipping the aburaage halfway through.

  13. 13

    Bring the remaining 4 cups dashi to a gentle boil over medium heat.

  14. 14

    Stir in the salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin.

  15. 15

    Add the frozen udon noodles; cook over medium heat, stirring occasionally, until the noodles separate and are tender yet firm to the bite, about 2 minutes.

  16. 16

    Divide the noodles and broth evenly into 2 bowls.

  17. 17

    Top with the seasoned aburaage and the sliced scallions.