Easy Kitsune Udon (Vegan, No Miso)

Name: Easy Kitsune Udon (Vegan, No Miso)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 6 cups of water; 7 to 8 pieces of kombu (each piece is about 2 x 3 inches); 6 to 8 dried shiitake mushrooms; 1 small onion, quartered; 1 tablespoon Yondu (if you don't have it, use soy sauce); 1 tablespoon soy sauce; 1 tablespoon mirin; Salt to taste; 3 servings of fresh or frozen udon noodles; 1/2 cup sturdy vegetable of your choice (such as broccoli and bok choy); Seasoned fried tofu pouches (Inari Age) (save the sauce); 1 green onion, thinly sliced (for garnish); Shichimi togarashi (optional, for garnish)

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Vegan kitsune udon with a clear vegan dashi (no miso) and sweet, chewy seasoned fried tofu pouches. Cozy, satisfying, and ready in just 30 minutes.

I grew up eating udon noodle soup, and it’s still one of my favorite comfort foods. This vegan kitsune udon is my plant-based take on the classic - warm and cozy udon noodles in a light, savory broth, topped with sweet and chewy seasoned fried tofu pouches. It’s the kind of quick lunch or weeknight dinner you’ll want to make again and again when you’re craving something satisfying yet light.

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What is Kitsune Udon?
Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Kitsune Udon
Pro Tips for Success
FAQ about Kitsune Udon
Easy Kitsune Udon (Vegan, No Miso)

What is Kitsune Udon?

Kitsune udon is a classic Japanese noodle soup made with thick, chewy udon noodles in a light, savory broth. I’ll be honest — I had to Google why it’s called “kitsune,” and I loved learning the story. In Japanese, kitsune means “fox,” and folklore says foxes have a fondness for fried tofu, which is why this cozy noodle soup is traditionally topped with it.

The fried tofu topping is called aburaage — thin, deep-fried tofu pouches. When aburaage is simmered in a sweet soy-based sauce, it becomes inari age. For this recipe, I use inari age as a shortcut for the topping. Just make sure to read the ingredient label, as some brands include fish-based seasonings and aren’t vegan-friendly.

Why You’ll Love This Recipe

Quick and easy – Ready in just 30 minutes.
Vegan-friendly – Made with a rich plant-based dashi and inari age topping (just check the label for vegan ingredients).
Comforting yet light – A savory broth, chewy noodles, and sweet tofu pouches make it satisfying without feeling heavy.
Minimal prep – Pre-seasoned inari age saves time without sacrificing flavor.

Ingredients You’ll Need

Vegan Dashi

Water - The base for your broth.
Kombu - Dried kelp that adds deep umami flavor. Avoid boiling it to keep the taste clean.
Dried shiitake mushrooms - Infuses a rich, earthy flavor; keep the soaking liquid for extra depth.
Onion - Quartered to add natural sweetness and balance.

Seasoning

Yondu - Adds a round, slightly sweet umami flavor. If you don’t have it, use soy sauce instead.
Soy sauce - For savory depth.
Mirin - A sweet Japanese rice wine that balances flavors.
Inari age sauce - Enhances sweet and salty flavor
Salt - Adjust at the end to taste.

Noodles & Toppings

Udon noodles – Fresh, frozen, or vacuum-packed; frozen gives the best chewy texture.
Sturdy vegetables – Such as broccoli or bok choy for color, texture, and nutrition.
Inari age – Sweet, seasoned fried tofu pouches. Check labels to ensure they’re vegan.

Garnish

Green onion – Thinly sliced for freshness.
Shichimi togarashi – A Japanese chili pepper blend for gentle heat.
Gochugaru – Korean chili flakes for a mild, smoky spice alternative.

How to Make Easy Kitsune Udon

Make the vegan dashi
In a medium pot, add water, dried shiitake mushrooms, and onion. Bring to a boil, then reduce the heat to a gentle simmer. Add the kombu and continue simmering for 20 minutes. Strain the broth.
Season the broth
Stir in Yondu, soy sauce, and mirin. You can also add the sauce from the inari age package for extra sweet-salty flavor. Taste and adjust with salt as needed.
Cook the noodles
Bring the seasoned broth to a boil and add the udon noodles. Cook according to the package instructions.
Add inari age and vegetables
During the last 1–2 minutes of cooking, add your inari age and sturdy vegetables so they stay crisp-tender.
Garnish and serve
Transfer the noodles to a bowl and ladle the hot broth over them. Garnish with green onion, shichimi togarashi, and/or gochugaru, if desired.

Pro Tips for Success

Don’t boil the kombu – Add the kombu once you lower the vegan dashi to a simmer. This prevents a bitter taste or slimy texture.
Use frozen udon if possible – Frozen udon has the best chewy texture, but fresh or vacuum-packed also work. I don’t recommend dried udon noodles for this recipe.
Boost the broth with inari age sauce – The liquid from the inari age package adds a sweet-salty flavor that makes the broth even more delicious.
Add veggies at the end – Sturdy vegetables like broccoli or bok choy only need 1–2 minutes in the hot broth to stay crisp and bright.

Overhead shot of two bowls of udon noodle soup

FAQ about Kitsune Udon

What is the difference between udon and ramen?

Udon noodles are thick, chewy Japanese wheat noodles, while ramen noodles are much thinner and have a springier texture. Udon is typically served in a lighter broth, whereas ramen broths are usually richer and more complex.

Why is this called “Kitsune” Udon?

In Japanese, kitsune means “fox.” Folklore says foxes love fried tofu, so this noodle soup was named after them.

How can I store leftovers?

To prevent the noodles from becoming mushy, store them separately from the broth. Keep both in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stovetop, then add the noodles just before serving.

What are some other vegan topping ideas?

In addition to inari age, try adding blanched spinach, sautéed mushrooms, corn, crispy tofu cubes, or a sprinkle of toasted sesame seeds. For a fusion twist, add vegan kimchi or stir-fried kimchi for extra complexity and flavor.

Whether you’re new to Japanese cooking or just looking for a cozy bowl of noodles, this easy vegan kitsune udon is sure to become a favorite. With its savory broth, chewy noodles, and sweet tofu topping, it’s comfort food you can feel good about.

If you want to stock your kitchen for more recipes like this, check out my Japanese Pantry Guide. And if you’re ready to explore other vegan Japanese dishes, try my Teriyaki Tofu, Vegan Avocado Cucumber Roll, Vegan Miso Soup, and Vegan Katsu Curry. I hope you give this recipe a try — and if you do, let me know in the comments or tag me on Instagram so I can see your beautiful bowl!