5 from 8 votes
Vegan Kitsune Udon
With thick, chewy udon noodles in an umami-packed broth, topped with juicy slabs of savory-sweet tofu, Kitsune Udon is the most popular udon noodle soup in Japan. My version is made with konbu and shiitake mushroom dashi, making this Kitsune Udon recipe vegan and vegetarian friendly.
Prep Time
3 mins
Cook Time
9 mins
Additional Time
1 hr
Total Time
1 hr 12 mins
Servings:
1
serving
Calories:
552 kcal
Course:
Soup
Cuisine:
Japanese
Ingredients
For udon soup
- 1 ½ cup water
- 4 grams konbu (credit card sized piece)
- 3 grams dried shiitake mushroom (1 small mushroom)
- 2 teaspoons soy sauce usukuchi
- ½ teaspoon cane sugar evaporated
- ¼ teaspoon salt
For Inari Agé
- 1 aburaage (about 50 grams)
- 1 tablespoon cane sugar evaporated
- 2 tablespoons sake
- 2 tablespoons water
- 1 tablespoon soy sauce usukuchi
To serve
- 1 erving udon noodles boiled according to the package directions
- 1 scallion (thinly sliced)
- yuzu (see video for making garnish)
- shichimi togarashi (to taste)
Instructions
- Add the konbu and dried shiitake mushrooms to a bowl with 1 ½ cups of cold water. Let these rehydrate fully. This could take anywhere from 30-60 minutes.
- To make the Inari Agé, bring a pan of water to a boil and add the aburaage. Boil this for about a minute or until the water becomes cloudy with oil from the fried tofu.
- Drain the water and clean out the pan. Slice the aburaage in half.
- Add the sugar, sake, water, and soy sauce to the clean pan and bring the mixture to a boil. Return the aburaage to the pan. If your shiitake has rehydrated, you can also trim the stem off and add that in as well.
- Flip everything repeatedly until there is almost no water left in the pan. Then, turn off the heat and set the Inari Agé aside while preparing the udon broth.
- Once the shiitake mushroom and konbu are rehydrated, remove them from the soaking liquid and set them aside. Pour the soaking liquid into a saucepan through a fine-mesh strainer. Discard the last bit of water at the bottom of the bowl.
- Add the soy sauce, sugar, and salt to the stock and bring the mixture to a boil. Skim off any foam that floats to the surface.
- To serve your kitsune udon, pour the soup into a serving bowl. Add the boiled and drained udon noodles and then top with the Inari Agé, scallions, and yuzu zest. Serve with Shichimi Togarashi.
Cup of Yum
Nutrition Information
Calories
552kcal
(28%)
Carbohydrates
105g
(35%)
Protein
24g
(48%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
3489mg
(145%)
Potassium
158mg
(3%)
Fiber
8g
(32%)
Sugar
27g
(54%)
Vitamin A
124IU
(2%)
Vitamin C
7mg
(8%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 552
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 105g | 35% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 3489mg | 145% |
| Potassium | 158mg | 3% |
| Fiber | 8g | 32% |
| Sugar | 27g | 54% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.