Kitsune Udon (Vegan)
This vegan Kitsune Udon features chewy udon noodles in a savory dashi broth, topped with sweet and juicy inari age (fried tofu pockets). It's a comforting and satisfying meal that’s surprisingly simple to prepare at home.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gdried udon noodles
- 4 pcsinari age
broth
- 4 cupwater
- 5 gkombu, dried, 5x5 cm piece
- 2 pcsdried shiitake mushroom
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tspsugar
garnish
- 2 pcsscallion, thinly sliced
- 0.5 tspshichimi togarashi(optional)
Equipment
saucepan · serving bowls
The method
Step by step
- 1
Combine water, kombu, and dried shiitake mushrooms in a medium saucepan. Let it sit for at least 10 minutes to rehydrate the kombu and mushrooms, or ideally, soak for 30 minutes.
About 10 min
Cook’s note: Soaking the kombu and shiitake for longer yields a more flavorful dashi.
- 2
Place the saucepan over medium heat and bring the dashi mixture almost to a boil, but do not let it boil vigorously. Remove the kombu just before it boils to prevent bitterness.
About 5 min
Cook’s note: Watch carefully; you'll see small bubbles forming around the edges when it's almost boiling.
- 3
Reduce the heat to low and simmer the dashi gently for 10 minutes. Remove the shiitake mushrooms and set them aside.
About 10 min
Cook’s note: You can thinly slice the rehydrated shiitake mushrooms and add them back to the soup later for extra flavor and texture.
- 4
Stir soy sauce, mirin, and sugar into the dashi broth until the sugar is dissolved. Taste and adjust seasonings as needed.
About 1 min
- 5
While the broth is simmering, cook the dried udon noodles according to package instructions. Drain well.
About 10 min
Cook’s note: Rinsing the cooked udon noodles briefly under cold water can prevent them from sticking, then warm them up again in hot water or broth before serving.
- 6
Gently warm the inari age in the prepared broth for a minute or two, if desired, to ensure they are heated through.
About 2 min
- 7
Divide the cooked udon noodles into two serving bowls. Ladle the hot broth over the noodles.
About 1 min
- 8
Top each bowl with two pieces of inari age. Garnish with sliced scallions and a sprinkle of shichimi togarashi, if using.
About 1 min
Cook’s note: For an extra touch, you can add some of the sliced rehydrated shiitake mushrooms.
Keep it good
Store leftover broth and noodles separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop. Add cooked noodles and warm through before serving.
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