26min 4 ppl
Vegan Kitsune Udon
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 14g
Carbs 60g
Fats 10g
About this dish
Udon noodles in a clean kombu broth topped with a pouch of fried tofu simmered sweet and glossy in soy and mirin. Named for the fox spirit supposedly partial to fried tofu, rebuilt entirely plant-based.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Spring onionssliced2
Dairy & Eggs
- Fried tofu poucheshalved4
Tins & Jars
- Kombu dashi1000 ml
Dried Goods
- Udon noodles600 g
- Caster sugar20 g
Oils & Condiments
- Soy sauce80 ml
- Mirin60 ml
Utensils
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
Method
1
Halve the fried tofu pouches and blanch them briefly in boiling water to remove excess oil, then drain.
Approx. 5 minutes
2
Simmer the fried tofu pouches in a small saucepan with half the soy sauce, half the mirin and the caster sugar for 10 minutes until sweet and glossy.
Approx. 6 minutes
3
Cook the udon noodles in a large pot of boiling water according to the packet instructions until tender, then drain and divide between bowls.
Approx. 6 minutes
4
Combine the kombu dashi with the remaining soy sauce and mirin in a saucepan and bring to a simmer for 5 minutes.
Approx. 5 minutes
5
Ladle the hot broth over the noodles and top each bowl with a piece of simmered fried tofu pouch.
Approx. 4 minutes
6
Scatter with sliced spring onion and serve.
Approx. 3 minutes
