Kitsune Udon (Noodles with Fried Tofu)

Udon noodles in a light dashi broth topped with sweet, seasoned fried tofu pockets.

TIME BREAKDOWN
Prep: 15 min
Cook: 15 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • For the broth: 1 litre water
  • For the broth: 2 tsp dashi granules
  • For the broth: 3 tbsp light soy sauce
  • For the broth: 3 tbsp mirin
  • For the broth: 1 tsp caster sugar
  • 6 ready-seasoned inari tofu pockets (sold in Asian supermarkets and online)
  • 2 x 200g packs fresh or pre-cooked udon noodles
  • 4 spring onions, sliced
  • 1 sheet nori, cut into thin strips

Method

  1. For the broth, bring the water, dashi granules, soy sauce, mirin and sugar to a simmer in a large pan, stirring until the dashi has dissolved.

  2. Drain the inari pockets, cut each in half to make triangles and warm them in the broth for 2 minutes.

  3. Add the udon noodles and simmer for 2 to 3 minutes until heated through.

  4. Ladle the noodles and broth into 4 deep bowls, arrange the tofu on top and scatter over the spring onions and nori.