Kitsune Udon with Crispy Tofu Pockets

A comforting and warming Japanese udon noodle soup featuring sweet and savory fried tofu pockets (kitsune). Perfect for a cozy autumn meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550

Level

Medium

Yields

4 servings

Cost

£2.31

Season:

🌍 Year-round

Meal Type:

Snack•Soup

Cuisine:

Asian•Japanese

Mood:

Comfort Food

Ingredients

Servings

300gDried Udon Noodles(Can substitute with fresh or frozen udon noodles.)

£2.50

4piecesAburaage (Fried Tofu Pockets)(Available at most Asian grocery stores. If frozen, thaw completely.)

£3.00

4cupsDashi Stock(Use homemade or instant dashi powder.)

£2.00

3tablespoonsSoy Sauce(Use regular or low-sodium soy sauce.)

£0.20

3tablespoonsMirin(Japanese sweet rice wine.)

£0.40

2tablespoonsSugar(Granulated sugar.)

£0.05

2stalksScallions(Finely chopped, for garnish.)

£0.60

to tasteShichimi Togarashi(Japanese seven-spice blend, for garnish.)

£0.50

Total Cost

£9.25

£2.31 per serving

The Method

1
Prepare the Aburaage: Gently press the aburaage to remove excess oil. Cut each pocket in half horizontally to create two thinner pockets.
2
Simmer the Aburaage: In a small saucepan, combine soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Add the aburaage and cook for about 10-15 minutes, turning occasionally, until the liquid is absorbed and the tofu pockets are sweet and savory. Remove from heat.
3
Cook the Udon: Cook the udon noodles according to package directions. Drain well.
4
Prepare the Soup Base: In a large pot, bring the dashi stock to a simmer.
5
Assemble the Udon: Divide the cooked udon noodles among 4 bowls. Pour the hot dashi broth over the noodles.
6
Add the Kitsune: Top each bowl with two pieces of the simmered aburaage.
7
Garnish and Serve: Garnish with chopped scallions and a sprinkle of shichimi togarashi. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

1300 mg

57% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer flavor, add a teaspoon of sesame oil to each bowl before serving.

You can add other toppings to your udon, such as kamaboko (fish cake), wakame seaweed, or a poached egg.

Adjust the amount of soy sauce and sugar in the aburaage mixture to suit your taste.

Cooking Equipment

Large pot

Small saucepan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Kitsune Udon with Crispy Tofu Pockets

Ingredients

The Method