Kitsune Soba is cooked soba noodles in savory Dashi based broth topped with sweet and salty Aburaage fried tofu. Kitsune means “fox” in Japanese, but this dish has nothing to do with the animal. Kitsune Udon with large slices of fried tofu is more common, but here we use soba noodles instead of udon, and we cut the Aburaage thinly and simmered with sliced green onions. Warm noodle soup with sweet and salty fried tofu is so flavorful and comforting. This is a perfect lunch food on any day!
Kitsune Soba
Soba noodle soup topped with Aburaage fried tofu and green onions.
Servings: 2
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Ingredients
Kitsune (fried tofu topping)
Noodle Soup
- 4 cups Dashi
- 3 tbsp mirin
- 2 tbsp sake
- 2 tbsp soy sauce
- 1/8 – 1/4 tbsp salt to taste
- 2 bunches soba noodles
- Shichimi Togarashi optional
Instructions
- Cut Aburaage fried tofu into 1" thick. Chop green onions diagonally. In a small pot, add the rest of the ingredients for Kitsune topping and bring to a boil. Add the fried tofu and cook at medium heat for 5 minutes. Add the green onions and simmer for another 2 minutes. (The liquid will be reduced.)
- In a medium pot, bring Dashi to a boil. You can make Dashi following our recipe or use a Dashi packet. Season with mirin, sake, soy sauce, and salt. Add more salt if needed. Keep the soup warm.
- Boil the soba noodles according to the package. Add the cooked noodles in the soup and simmer for a minute. Serve in individual bowls and top with the Kitsune fried tofu. Sprinkle Shichimi Togarashi pepper if you like.
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