Kitsune Udon
A warm bowl of thick udon noodles in a light kombu-and-soy broth, topped with sweet simmered tofu pouches. It is gentle, filling and ready in about 30 minutes.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Medium saucepan, large pot for noodles, colander, ladle
Method
Put the water, kombu and dried shiitake in a medium saucepan and let them soak for 10 minutes while you prepare the other ingredients.
Place the tofu pouches in a bowl and pour over boiling water. Leave for 1 minute, then drain and gently press with a clean cloth to remove surface oil. Cut each pouch in half to make triangles.
In a small pan, combine the tofu pouches with 150 ml of the soaking liquid, 1 tbsp soy sauce, 1 tbsp mirin and 1 tbsp sugar. Simmer over low heat for 8 minutes, turning once, until the pouches are glossy, golden-brown and have absorbed most of the liquid.
Meanwhile, heat the remaining soaking liquid in the saucepan over medium heat until small bubbles appear at the edge. Remove the kombu before it boils, as it turns bitter and slimy if boiled.
Remove the shiitake, slice them thinly and set aside. Add the remaining 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar and the salt to the broth, then add the carrot. Simmer gently for 4 minutes until the carrot is just tender. Taste and adjust the seasoning.
Cook the udon in a large pot of boiling water following the packet directions, usually 2 to 3 minutes for frozen and 1 to 2 minutes for fresh. The noodles should be soft and springy with no hard centre. Drain well in a colander.
Divide the noodles between two deep bowls. Ladle the hot broth and carrot over them, then top with the simmered tofu, sliced shiitake and spring onions.
Finish with a pinch of shichimi togarashi and the egg or narutomaki if using. Serve straight away while the broth is steaming hot.
Cooking tips
- Cook the noodles separately rather than in the broth. This keeps the broth clear and stops the noodles turning starchy and soft.
- Pouring boiling water over the tofu pouches removes excess oil, so the broth tastes clean and the pouches soak up the seasoning better.
- Use light soy sauce for a pale golden broth. Dark soy sauce will make it taste heavier and look muddy.
- Do not let the kombu boil. Take it out once small bubbles form for the cleanest flavour.
Substitutions
- No aburaage: cut 200 g firm tofu into thin slabs, pat dry and shallow-fry in 2 tbsp oil until golden on both sides, then simmer as in step 3.
- No mirin: use 1 tbsp extra sugar mixed with 1 tbsp water, or a splash of rice vinegar with a little extra sugar.
- No kombu or dried shiitake: use 800 ml vegetable stock and reduce the salt. The flavour will be less delicate.
- No udon: use thick wheat noodles or fresh linguine cooked until soft.
Serve with
Serve in deep bowls with a small dish of pickled radish or cucumber on the side. A soft-boiled egg or a few blanched spinach leaves make it more filling.
Storage
Store the broth, simmered tofu and noodles in separate airtight containers in the fridge for up to 2 days. Do not store the noodles in the broth.
Reheating
Bring the broth to a gentle simmer on the hob. Dip the noodles in hot water for 30 seconds to loosen them, then warm the tofu in the broth for 2 minutes before assembling.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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