Kitsune Udon (Udon with Sweet Simmered Fried Tofu)
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Ingredients
- 4 fried tofu pouches (aburaage)
- 500 g udon noodles
- 4 eggs
- 2 tsp vegan kombu dashi powder
- 3 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp caster sugar
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 392 kcal
- Protein
- 18.1 g
- Carbohydrate
- 52.8 g
- of which sugars
- 13.9 g
- Fat
- 11 g
- of which saturates
- 2.5 g
- Fibre
- 2.4 g
- Salt
- 3.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the fried tofu pouches in a small pan with the mirin, 2 tbsp of the caster sugar, 1 tbsp of the soy sauce and 100ml water. Simmer for 8-10 minutes until the pouches are glossy and have soaked up most of the liquid.
- 2
Whisk the vegan kombu dashi powder into 1.2 litres water in a large pan, add the remaining soy sauce and bring to a simmer.
- 3
Crack the eggs into four separate spaces in the simmering broth, cover and cook for 3-4 minutes until the whites are set and the yolks are still a little soft.
- 4
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the hot broth over the noodles.
- 6
Top each bowl with a sweet simmered tofu pouch, halved, and a poached egg, and scatter with the spring onions to serve.
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