🍜 Kitsune udon
Kitsune udon is a Japanese noodle soup of thick, chewy wheat udon in a light dashi and soy broth, topped with a large sheet of sweet-simmered fried tofu (aburaage) and sliced scallions. The broth is clear and savoury, and the tofu soaks it up while adding a gentle sweetness. It is a simple, comforting bowl served hot all year round.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 portions udon noodles (about 400 g cooked)
- 700 ml dashi
- 3 tbsp soy sauce
- 2 sheets fried tofu (aburaage)
- 2 tsp sugar
- 2 scallions, sliced
Method
- Pour boiling water over the fried tofu to remove excess oil, then cut each sheet in half.
- Simmer the tofu for 10 minutes in 150 ml of the dashi with 1 tbsp soy sauce and the sugar until most of the liquid is absorbed.
- Heat the remaining dashi with the remaining soy sauce to make the broth.
- Cook the udon according to the packet, drain and divide between bowls.
- Pour over the hot broth, top with the tofu and scallions and serve.
How to make it lighter
- Rinse the fried tofu with boiling water before simmering — it removes surface oil.
- Add spinach or other greens to the bowl to make it more filling without many calories.
- Leave some of the broth in the bowl to keep salt and sugar lower.
History
Kitsune means “fox”, and the name is usually linked to the folk belief that foxes love fried tofu. The dish is commonly credited to an Osaka noodle shop in the late 19th century, and it remains closely associated with the Kansai region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →