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Vegetarian, East Asian

Kitsune udon

Kitsune udon is a Japanese noodle soup made with thick udon in a dashi broth, topped with tofu that's pan fried then simmered in a sweet savory sauce. It serves 4, takes 35 minutes, and is an easy recipe at about €2.20 per person. The key is patting the tofu dry before frying it, then letting it soak up the sweet broth.

Tonight, big soft udon noodles in a hot broth, with golden tofu simmered in a sweet savory sauce.

Kitsune udon
Total time
35 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Kitsune udon plays on two textures, thick slippery udon noodles and tofu that turns silky after simmering in a sweet savory broth. The kombu and shiitake broth gives a quiet umami base without covering up the other flavors. Raw scallions on top add crunch and a bit of freshness right before serving.

It's a bowl that warms up fall and winter evenings, quick enough for a weeknight but polished enough to serve guests a homemade Japanese dish. Kids usually like udon noodles and sweet savory tofu, which is milder than other soy based dishes. Mon Chou offers this recipe as a warm, comforting dinner with no meat or fish.

The ingredients

4 people

Pantry

  • Fresh udon noodles 600 g
  • Firm tofu 300 g
  • Kombu 10 cm
  • Soy sauceoften in the pantry 5 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Mirin or 1 tbsp rice vinegar 2 tbsp
  • Neutral oiloften in the pantry 2 tbsp

Fruits and vegetables

  • Shiitake mushrooms 100 g
  • Scallions 4

Allergens Gluten, Soy

The step by step recipe

  1. Simmer the kombu and shiitakes in 1.2 liters of water for 10 minutes, then remove the kombu. 10 min

    Don't let the kombu boil, it turns slimy and bitter.

  2. Cut the tofu into 1 cm slices, pat them dry, and fry them in the oil until golden. 8 min

    Well dried tofu browns better.

  3. Simmer the tofu in a small bowl of broth with 2 tablespoons of soy sauce and the sugar until the liquid has nearly disappeared. 8 min

    You can make this the day before, it only gets better.

  4. Season the rest of the broth with 3 tablespoons of soy sauce and the mirin, then cook the udon in it. 4 min

    Cook the udon separately if you want a clear broth.

  5. Divide the udon and broth among the bowls, top with the tofu, and sprinkle with sliced scallions.

    Pour the broth in very hot, the scallions should barely cook.

Our tips to get it right

  • Pick fresh udon over dried if you can find them, they stay softer once warmed through in the hot broth.
  • Don't toss the shiitakes after straining the broth, slice them and add them to the bowls for extra bite.
  • Taste the broth before serving and adjust with a splash more soy sauce if it tastes flat, kombu gives a subtle flavor that varies by brand.

The variations

  • Swap the udon for soba if you prefer thinner, firmer noodles.
  • Add a halved soft boiled egg to each bowl for a richer, more filling version.
  • For a faster version, use instant dashi powder instead of kombu and shiitakes, saving about 10 minutes.

What to serve it with

  • Warm salted edamame
  • Japanese green tea
  • Crunchy cabbage salad

Storage

Store the simmered tofu, the broth, and the cooked noodles separately in sealed containers in the fridge for up to 2 days. Reheat the broth gently and dip the udon in hot water for a few seconds before combining, since cooked noodles freeze poorly and turn mushy.

Questions about this dish

Can you replace the mirin with something else?

Yes, the recipe already includes an alternative using 1 tablespoon of rice vinegar. You can also use a little sweet sake or simply add a bit more sugar.

Do you need to press the tofu before cooking it?

Just pat it dry well with paper towels, no need for a long press. Tofu that's too wet browns less evenly and soaks up less of the sweet savory sauce.

Can you make the tofu ahead of time?

Yes, it's actually recommended. Tofu simmered the day before has more time to soak up the sweet broth and turns out even softer.

Is kombu essential for the broth?

It gives a subtle umami base typical of Japanese dashi, but you can skip it by simmering the shiitakes a bit longer on their own. The broth will be a touch less deep but still good.

How long does it take to make a kitsune udon?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kitsune udon?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kitsune udon cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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