Vegan Udon Noodle Soup (Kitsune Udon Recipe)

Bowl of vegan udon noodle soup with thick udon noodles in dashi broth topped with inari tofu, pak choi and spring onions

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Vegan Udon Noodle Soup (Kitsune Udon Recipe)

A classic Japanese vegan udon noodle soup, also known as kitsune udon, made with a light plant based dashi broth, chewy udon noodles, and sweet seasoned tofu topping. Comforting, quick to make, and easy to adapt with your favourite vegetables or spice.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese, vegan, vegetarian

Servings:

Calories: 480kcal

Author: Aaron Fukuyama

Ingredients

Noodles:

400 g fresh udon noodles dry udon is fine - just use half the amount and cook according to packet instructions

For the inari age (seasoned tofu topping):

2 aburaage (fried tofu sheets)
80 ml vegan dashi
2 ½ teaspoons sugar
2 teaspoons soy sauce

For the soup broth:

2 ½ cups vegan dashi
1 tablespoon mirin
1 ¼ teaspoons sugar
5 teaspoons light soy sauce
1 teaspoon sake
Small pinch of salt

For the garnishes:

4 medium leaves of pak choi (or other greens)
2-3 spring onions, finely sliced
Shichimi togarashi (optional, to serve)

To cook the noodles:

2 L boiling water in a large pot

Metric - US Customary

Instructions

Prepare the inari age (tofu topping):

Pour boiled water over the aburaage in a bowl, dunk for 1 minute to remove excess oil, then drain, rinse, and squeeze dry.
In a small saucepan, combine ⅓ cup vegan dashi, sugar, and soy sauce. Simmer with the aburaage for 10–15 minutes until most of the liquid is absorbed.
Let cool, then slice into triangles.

Make the broth, prep toppings, and cook the noodles:

In a saucepan, combine 2 ½ cups vegan dashi, mirin, sugar, light soy sauce, sake, and a pinch of salt. Simmer gently and keep warm (do not boil).
Thinly slice the spring onions and chop the pak choi, keeping stalks and leaves separate.
Bring a large pot of water to the boil, add the udon noodles, and cook for 1 minute, gently separating the strands. Drain well.

Assemble the udon noodle soup:

Divide the noodles between serving bowls.
Add inari age slices on top, then pour over the hot broth.
Garnish with pak choi and spring onions, sprinkle with shichimi togarashi if desired, and serve immediately.

Notes

Noodles: Fresh or frozen udon give the best chewy texture — avoid dried if you can, as they don't absorb the broth as well.

Dashi: Homemade vegan dashi (kombu and shiitake) gives the best flavour. A good-quality instant vegan dashi also works if you're short on time.

Inari age tip: Pour boiling water over the aburaage first to remove excess oil — this helps it absorb far more flavour when simmering.

Drop lid: Use a small plate or drop lid to keep the aburaage submerged in the broth so it soaks up the seasoning evenly.

Broth: Don't let the broth boil — a gentle simmer keeps the flavour delicate. Taste as you go and adjust with small amounts of soy sauce or sugar.

Serve immediately: Udon noodles continue to soak up broth as they sit, so serve straight away for the best texture.

Gluten free: Use tamari instead of soy sauce and swap udon for rice noodles. Always check ingredients labels for allergens.

Nutrition