Kitsune udon

Kitsune udon is a Japanese noodle soup topped with sweet-savoury seasoned fried tofu. The thick udon noodles sit in dashi broth, with aburaage tofu pouches seasoned with soy sauce, mirin and sugar. Namiko Hirasawa Chen’s version makes stock from kombu and bonito flakes, then seasons it with mirin, sugar, salt and light-coloured soy sauce.^[1]

The noodles are cooked separately and drained before the broth and toppings are added. Scallions and optional narutomaki fish cake complete her bowl; shichimi togarashi can add heat. A kombu-only broth without fish cake is another option. The dish is usually served hot, while a chilled summer version uses a smaller amount of dashi-based sauce.^[1]