Kitsune Udon With Sweetened Inari
A classic Japanese comfort noodle soup topped with seasoned deep-fried tofu pouches in a savory dashi broth.
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Ingredients
- 2 packs Frozen Udon Noodles
- 4 pieces Aburaage (Deep-fried tofu pouches)
- 800 ml Dashi stock
- 3 tablespoons Soy sauce
- 3 tablespoons Mirin
- 2 tablespoons Sugar
- 2 stalks Green onions, thinly sliced
- 4 slices Narutomaki (Fish cake)(optional)
- 1 pinch Shichimi Togarashi (Seven spice)(optional)
- 100 ml Water (for simmering tofu)
Instructions
- 1
Place the aburaage in a colander and pour boiling water over them to remove excess oil.
- 2
In a small saucepan, combine 100ml water, 1 tablespoon sugar, 1 tablespoon soy sauce, and 1 tablespoon mirin; add the tofu and simmer until the liquid is mostly absorbed.
- 3
In a large pot, bring the 800ml dashi stock to a gentle boil.
- 4
Add the remaining soy sauce, mirin, and sugar to the dashi pot to create the noodle soup base.
- 5
Cook the udon noodles according to package instructions (usually 2-3 minutes for frozen noodles) in a separate pot of boiling water, then drain.
- 6
Divide the cooked noodles into two deep serving bowls.
- 7
Pour the hot dashi broth over the noodles until they are fully submerged.
- 8
Top each bowl with two pieces of the sweetened inari tofu, fish cake slices, and a generous handful of green onions.
Nutrition per Serving
485
Calories
18g
Protein
72g
Carbs
14g
Fat
4g
Fiber
12g
Sugar
1150mg
Sodium
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