Kitsune Udon

• 2 servings udon noodles (frozen or dried)
• 4 aburaage (fried tofu pouches)
• 3 cups dashi stock (vegan kombu dashi for vegan option)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 slices kamaboko (fish cake), optional
• 1 green onion, thinly sliced

Instructions

1. 1

   First, prepare the aburaage (seasoned tofu skins). Boil the tofu pouches in water for 1 minute to remove excess oil. Drain and squeeze dry.

2. 2

   In a small saucepan, simmer the aburaage with 1/2 cup dashi, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Simmer until the liquid is almost evaporated and absorbed by the tofu. Set aside.

3. 3

   In a separate pot, prepare the udon soup broth. Bring the remaining 2.5 cups dashi to a boil. Add the remaining soy sauce and mirin. Taste and adjust seasoning.

4. 4

   Cook the udon noodles according to package instructions. Drain well.

5. 5

   Divide noodles into bowls. Pour the hot soup broth over the noodles.

6. 6

   Top with the sweet simmered aburaage, kamaboko slices, and green onions. Serve hot.