|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||5%|
|Total Sugars 14g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you get sick in the US, chicken noodle soup or warm tea and honey are common remedies. In Japan, if you are feeling under the weather, you traditionally eat rice porridge (okayu) or udon noodle soup. Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon. It literally means fox noodles.
Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the folktale that fox enjoys aburaage (deep-fried tofu), which is the main topping for this noodle).
Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh. Dried udon is still good, but the texture is denser.
This recipe assumes the aburaage, or deep-fried tofu, is already made. If not, see our tip for a quick recipe.
"This was so comforting and satisfying on all levels. I loved the slightly sweet aburaage. The broth was very tasty and perfectly balanced. The udon noodles were chewy and delicious. You can find aburaage (deep-fried tofu) in most Asian stores in the frozen section. If you don't see it, ask for it."— Diana Andrews
For the Braised Aburaage
3/4 cup dashi soup stock
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon mirin
4 pieces aburaage (deep-fried tofu), cut into triangles
For the Soup:
1 pound frozen udon noodles
5 cups dashi soup stock
3 tablespoons mirin
2 tablespoons soy sauce
Salt, to taste
4 pieces kamaboko (fish cakes), for garnish, optional
Thinly sliced scallions, for garnish
Gather the ingredients for the aburaage.
Heat the dashi soup stock, sugar, soy sauce, and mirin in a medium saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar melts.
Lower the heat to medium low, add the aburaage, and simmer, turning the tofu in the pan once or twice until the liquid is almost gone, about 7 minutes. Remove from the heat, cover, and set aside.
Gather the ingredients for the soup.
Cook the udon according to package directions. Rinse the udon in cool water, drain, and divide between 4 bowls.
Heat the dashi soup stock, mirin, soy sauce, and salt in a medium saucepan over high heat. Stir occasionally until boiling.
Divide the soup between the four bowls with the udon. Top with the braised aburaage, the kamaboko, if using, and the scallions. Serve immediately.
Tip: Quick Aburaage Recipe
- Squeeze excess moisture from the tofu block by wrapping it in a clean towel and pressing it between 2 cutting boards.
- Cut the tofu block in half crosswise, then cut each piece diagonally into 2 triangles (4 pieces total).
- Pour 1-inch of high-heat oil into a wok or skillet and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use (if it smokes, it is too hot).
- Slide the tofu triangles one at a time into the hot oil.
- Fry on both sides until golden brown.
- Scoop the triangles out of the wok and allow them to drain on paper towels.
- Once the triangles are drained and cool, give them a second deep frying to deepen their color and make them nice and crisp.
- Drain and cool on paper towels.
- Place the fried tofu triangles in a colander and run very hot water over them to completely remove all remnants of oil from the tofu.
- Pat dry with paper towels. Proceed with recipe.