Dinner

Kitsune Udon Recipe

Name: Kitsune Udon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 pieces Aburaage (deep-fried tofu); 3/4 cup water; 1 tbsp soy sauce; 2 tbsp sugar; 2 servings Udon noodles; 8 cups water; 2 cups dashi stock; 1 tbsp soy sauce; 1 tbsp mirin; 4 slices Naruto fish cake; 1 tbsp chopped scallions; Pinch of shichimi togarashi (optional)

ByThomas Greene December 6, 2025December 6, 2025

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Introduction

Kitsune Udon is a comforting Japanese noodle soup featuring thick udon noodles in a flavorful broth, topped with sweet, seasoned deep-fried tofu called inari age. This easy-to-make dish is perfect for a cozy meal any day of the week.

A bowl of udon noodle soup is shown with thick, smooth white noodles at the bottom. On top are two large, golden-brown fried tofu pieces, one triangular and one square, both with a slightly crispy texture. Two round slices of white fish cake with pink swirl patterns rest near the tofu. Fresh, bright green chopped scallions are sprinkled in the center for color contrast. The soup broth is light brown and clear, filling the bowl halfway. The bowl is a neutral brownish-beige ceramic with a subtle, rustic look, placed on a white marbled surface with a blue and white cloth partially visible under it. Wooden chopsticks and a small cup with a tiny wooden spoon are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 aburaage (deep-fried tofu)
3/4 cup water
1 tbsp soy sauce (for tofu seasoning)
2 tbsp sugar
2 servings udon noodles
8 cups water
2 cups dashi stock
1 tbsp soy sauce (for soup)
1 tbsp mirin
4 slices naruto fish cake
1 tbsp chopped scallions
Pinch of shichimi togarashi (optional)

Instructions

Step 1: Place the deep-fried tofu on a sieve over the sink and pour boiling water over it to remove excess oil. Let it cool until you can touch it safely, then gently squeeze out any remaining moisture. Cut each piece in half diagonally.
Step 2: In a saucepan over medium heat, combine 3/4 cup water, 1 tbsp soy sauce, and 2 tbsp sugar. Bring to a boil, then add the prepared tofu pieces. Reduce heat to low and simmer for 15 minutes. Turn off the heat and leave the tofu in the sauce to soak up the flavor.
Step 3: Bring 8 cups of water to a boil in a large pot. At the same time, prepare the soup base by combining 2 cups dashi stock, 1 tbsp soy sauce, and 1 tbsp mirin in a separate saucepan. Heat until it simmers, then turn off the heat and set aside.
Step 4: Once the water is boiling, add the udon noodles and cook for 1 minute if frozen (or follow package instructions for fresh). Drain the noodles and divide them between serving bowls.
Step 5: Pour the prepared soup over the noodles. Top each bowl with the simmered inari age tofu and slices of naruto fish cake. Garnish with chopped scallions and a pinch of shichimi togarashi if desired. Serve hot.

Tips & Variations

You can substitute fresh udon noodles with dried ones, but adjust cooking time accordingly.
For a richer broth, add a splash of soy sauce or a dash of dashi powder before serving.
Add a boiled egg or spinach for extra protein and nutrients.
If you prefer less sweetness, reduce the sugar in the tofu seasoning.

Storage

Store any leftover soup and tofu separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the noodles. Cook fresh udon noodles just before serving for the best texture.

How to Serve

A white ceramic bowl holds a layered dish starting with thick white udon noodles at the base, topped with a clear light brown broth. On top of the noodles are two golden brown fried tofu pieces with a slightly crispy texture, placed in a triangular shape. Next to the tofu are two white fish cakes with pink swirls, cut into round slices. A small pile of finely chopped green onions is placed in the center, adding a fresh green color contrast. The bowl is placed on a white marbled surface, with light brown wooden chopsticks resting beside it and a small wooden container filled with a red spice in the background. A soft blue and white polka dot cloth is partially visible under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh udon noodles instead of frozen?

Yes, fresh udon noodles work well and usually require less cooking time. Follow package instructions and add them to boiling water until heated through.

What is aburaage and can I substitute it?

Aburaage is thin deep-fried tofu pouch commonly used in Japanese cuisine. If unavailable, you can try thinner fried tofu slices, but the unique texture of aburaage is best for this dish.