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.

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)

Easy Kitsune Udon (Vegan, No Miso)

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Vegan kitsune udon with vegan dashi (no miso) and seasoned fried tofu pouches. Chewy noodles, ready in 30 minutes.

Author: George
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 3 servings 1x
Category: Main course
Method: Stovetop
Cuisine: Japanese
Diet: Vegan

Ingredients

Scale

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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Instructions

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.

Notes

Check the label on inari age to ensure it’s vegan, as some brands contain fish-based seasonings.
The sauce from the inari age package can be added to the broth for extra sweet-salty flavor.
Use frozen udon noodles for the best chewy texture. Fresh or vacuum-packed also work, but I don’t recommend dried udon for this recipe.

Find it online: https://www.myeclecticbites.com/vegan-clear-broth-udon-noodle-soup-without-miso/