Soup

Kitsune Udon

Resilient noodle in clear hot dashi with sweet-savoury simmered fried-tofu pockets and fresh scallions.

What you’ll need

• udon noodles: 600 g
• dashi: 1400 ml
• soy sauce: 90 ml
• mirin: 70 ml
• fried tofu pockets: 8 pcs
• scallions: 100 g
• sugar: 25 g

How to make it

1. Cover the fried tofu pockets with boiling water for 1 minute, then press gently between spatulas to remove old surface oil.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.