Kitsune Udon Noodles
Kitsune Udon is a classic Japanese dish featuring chewy udon noodles and savory fried tofu, topped with fresh green onions. The kombu-based dashi broth is infused with soy sauce and a subtle kelp flavor, giving the soup a rich umami taste. This quick and easy recipe takes your usual udon to the next level, perfect for a comforting meal in just 15 minutes.
INGREDIENTS
- 1 packet Boiled udon noodles
- 1/2 sheet Seasoned fried tofu (aburaage)
- 1 1/2 cups (12 oz) Water (360 ml)
- 2 tsp Hondashi kombu kelp soup stock
- 1/4 oz (0.18 oz) Green onions (about 1 small bunch, 5 grams)
DIRECTIONS
1. Cut the fried tofu in half vertically. Slice the green onions into thin, diagonal slices.
2. Boil water in a saucepan, add the udon noodles, and warm them up.
3. In another pot, add 1 1/2 cups of water and 2 tsp of Hondashi kombu soup stock. Put the pot on the fire, stirring until the stock is fully dissolved and heated through.
4. Place the warmed udon noodles in a colander to drain. Serve the udon noodles in a bowl, pour the dashi broth over them, then top with the fried tofu and sprinkle with sliced green onions. Enjoy!
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