Kitsune Udon Noodles With Tofu (Vegan)

aburaage (fried tofu)

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu is lower in calories, while tempeh is more affordable and protein-rich.

Soak konbu and shiitake in 1 and 1/2 cups of water for at least 1 hour.

Trim the green parts of the scallions and slice them thinly at an angle.

Peel a sheet of yuzu zest, avoiding the pith, and cut it into a triangle shape.

Remove the shiitake and konbu from the water, discarding the konbu and trimming the stem off the shiitake.

Boil fresh store-bought udon noodles in a pot of boiling water for about 12 minutes, stirring occasionally to prevent sticking.

Boil aburaage in water for about 1 minute to remove excess oil, then wash out the pan.

Add sake, water, sugar, and usukuchi soy sauce to the pan and bring to a full boil.

Cut the aburaage in half and add it along with the shiitake to the boiling mixture, cooking until most of the liquid is absorbed.

Strain the stock through a fine mesh sieve, avoiding the last bit that may contain grit.

Season the stock with usukuchi soy sauce, sugar, and salt, then bring to a rolling boil, skimming off any scum that floats to the surface.

Drain the udon noodles and add them to the soup, laying them over themselves to coat with broth.

Top the soup with inari age, shiitake mushroom, scallions, and yuzu zest, finishing with a pinch of shichimi togarashi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens