Kitsune Udon is Japan’s most popular udon noodle soup, and this Kitsune Udon recipe uses an umami-packed plant-based dashi to make this vegetarian and vegan friendly. Topped with savory-sweet sheets of fried tofu called Inari Agé, it’s a comforting bowl of vegan udon noodle soup that’s the perfect way to warm up on a cold winter day. In this Japanese udon recipe I’m going to show you how to cook udon noodles, how to make vegan udon soup, and how to make the Inari Agé.
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KITSUNE UDON RECIPE ▶ https://norecipes.com/kitsune-udon-vegan/
INGREDIENTS FOR UDON SOUP
1 1/2 cup water
4 grams konbu (credit card sized piece)
3 grams dried shiitake mushroom (1 small mushroom)
2 teaspoons usukuchi soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
INGREDIENTS FOR INARI AGÉ
1 aburaage (about 50 grams)
1 tablespoon evaporated cane sugar
2 tablespoons sake
2 tablespoons water
1 tablespoon usukuchi soy sauce
INGREDIENT TO SERVE
1 serving udon (boiled according to the package directions)
1 scallion (thinly sliced)
Yuzu (see video for making garnish)
Shichimi togarashi ( to taste)
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INDEX:
0:00 Intro
0:15 History of Kitsune Udon
1:03 Ingredients
1:55 Make Dashi
2:07 Prep Garnishes
3:10 Boil Udon
3:27 Make Inari Agé
4:54 Made Vegan Udon Soup
5:35 Assemble Kitsune Udon
6:31 Taste Test
#udon #noodlesoup #veganrecipes
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