<KITSUNE UDON/ きつねうどん>

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<KITSUNE UDON/ きつねうどん >

▶vegan

＜Yield> 2 servings

<Prep time> 10 minutes

<Cook time> 20 minutes

<Ingredients>

2 serving frozen udon noodles (300g)

Soup base

2 ½ tbsp mirin

2 tbsp soy sauce

1 dashi packet/ 1 tsp dashi granules/ kombu dashi (if you are plant based)

⅛ tsp salt

2 ½ cups water (600ml)

Seasoned Fried tofu

3 pieces thin fried tofu

<Seasoning A >

½ cup water (150ml)

1 tbsp soy sauce

1 ½ tbsp mirin

1 ½ tbsp rice wine

1 tsp sugar

Toppings (optional)

spinach

chopped green onions

wakame seaweed

<Directions>

1. To make the soup base, add water and the dashi bag into a pot. Bring it to a boil then lower the heat and steep the dashi bag for 4 minutes. Shake the dashi bag and remove it from the pot. Add in the salt, soy sauce, and mirin. Return it to a boil then remove from heat. Have a taste and add more salt if it’s needed.

2. Boil the frozen udon noodles according to the package instruction OR you can also microwave them at 600w for about 2-3 minutes. Rinse the noodles under the faucet after cooked and drain the water. Serve it in a soup bowl.

3. Remove the excess oil from the fried tofu by pressing it with a paper towel. Cut the fried tofu in half. In a pot, place in the fried tofu and the ingredients listed under "Seasoning A". Simmer until all the liquid has evaporated.

4. Pour the hot soup (step 1) over the udon noodles (step 2). Top it with the seasoned fried tofu along with your choice of toppings such as spinach and chopped green onions. Now it's ready to be enjoyed.

<Miwa’s tips>

1. If you make seasoned fried tofu ahead of time, you can whip up this recipe within 10 minutes.

2. Dashi bags and dashi granules contain some salt. Feel free to adjust the taste by adding more salt or less.

3. If you are plant based, use kombu dashi or dried shiitake dashi.

<Storage time>

Store seasoned tofu in an air-tight container for up to 3 days in the fridge. Soup and udon should be served right after you make it.

2023/11/11 MIWA