Remove the kombu pieces and add your wakame seaweed along with any other extras you've decided to add. Thick, silky, and filling, these wheat noodles are commonly found in soups, with or without animal-based proteins, but always surrounded by thinly sliced vegetables and classics like mirin, soy, rice vinegar, ginger, and the very important umami flavor brought by mushrooms. Should you wish to as well, now is the time to prepare your veggies/toppings of choice. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Udon noodles are a staple of Japanese cuisine that has won the hearts, and palates, of food enthusiasts around the world. Pressing down on it with a spatula to help coax out any extra oil. Dried udon noodles can be found in the international aisle of most supermarkets, but sometimes Asian markets have the frozen version. Its quick to make and one I know they'll enjoy. * Percent Daily Values are based on a 2000 calorie diet. Clean and soak a generous handful of shiitake mushrooms in a bowl of water. I haven't put in measurements for any of the ingredients because this recipe is simple to adapt to cater for as many people as you want. For each person you cook for, add a large bowl of water in the pot. Fill a pan with some water and bring to a boil. We’re supported by your generosity. Split the udon between two bowls and then place an inari-agé in each bowl. Remove the chunks of ginger from the broth and discard. I am trying to add inari (rice wrapped with tofu skin) and egg tempura. Regardless of the type of noodles you use, be sure to cook them for slightly less than the time specified on the package as the noodles will continue to cook in the broth. ), The 6 Best Vegetarian Meal Delivery Services, 51 Tasty Tofu Recipes to Make for Dinner Tonight, 10 Vegetarian and Vegan Tofu Stir-Fry Recipes, 15 Vegetarian Soup Recipes That'll Take the Chill Off, Slow Cooker Vegetarian Taco Soup (With Vegan Option), 22 Delicious High-Protein Vegetarian and Vegan Recipes, Vegan Udon Noodles in Cilantro Lime Peanut Sauce. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? 1 tbs of each per person. This is a very very simple and tasty soup that I love preparing for my boys. Slice the aburaage in half. In a large pot, add the soaked and softened shiitake mushrooms and kombu. The noodles can be served in a hot or cold broth, and they are topped with thinly sliced, fried sheets of tofu. Along with the udon noodles, this vegan Japanese-inspired soup is made with Chinese broccoli, scallions, fresh cilantro, and peanuts. If you end up using a bottled mentsuyu be sure to read the directions for diluting it as every brand comes in different concentrations. Wednesday, July 9, 2014. Once seasoned, the inari-agé will last for a week in the refrigerator and much longer in the freezer, so you can make a big batch of these and freeze them in single serving sizes so you have some around when you find yourself craving a big bowl of comfort. Paper dry the 4 triangles of tofu, drench in cornstarch, and deep fry in 350 F oil until golden brown on both sides. I haven't put in measurements for any of the ingredients because this recipe is simple to adapt to cater for as many people as you want. Serve udon, soup and veggies in a bowl and top with inariage (although I like to add the inariage to the soup just before I scoop it out). Donate. Its quick to make and one I know they'll enjoy. Empty kitsune udon bowls. Kitsune means fox in Japanese, whilst udon are thick, chewy noodles. I'll explain more in the method. The answer lies in the other great religion of Japan- Shintō. Easy to make, our udon soup is a great introduction to classic Japanese flavors and a tempting light lunch or dinner. The soup was so salty combine with seaweed. Vegetarian kitsune udon noodle This is a very very simple and tasty soup that I love preparing for my boys. Soup Ingredients. Shintō is more an organised spirituality than a religion, per say. Kitsune udon is simple to make, but like a cunning fox, there are a few tricks to making it even easier and better. Let it sit while you prepare the other ingredients. Garnished with the sliced scallions and kamaboko and then finish your kitsune udon by pouring the soup over the top. For this version, simply follow the recipe as is but top each bowl of soup with a slice of fried tofu:. 4. Kitsune Udon (きつねうどん) is a delicious meatless Japanese noodle soup that's topped with a thick slice of seasoned fried tofu. Reserve the water and don't pour it out. Wipe-out the pan with a paper towel and then add the sugar, sake, water, and soy sauce. I also add the mushroom water as that is full of natural umami goodness too. I'll explain more in the method. 4 cups vegetable broth (or chicken-style vegetarian broth), 1 pound udon noodles (cooked according to package instructions), 4 medium (1/8-inch-long) green onions (thinly sliced). Boil the udon according to the package directions, drain well. Kitsune noodles are a classic preparation of udon noodles. Bring the soup to a boil. Add soysauce and Mirin to the soup pot. (Nutrition information is calculated using an ingredient database and should be considered an estimate. As for the udon, I like using fresh noodles, but dried ones will work as well. The name came from the folktale that fox enjoys aburaage (deep-fried tofu), which is the main topping for this noodle).