A comforting bowl of kitsune udon loaded with sweet and savory simmered tofu pouches (aburaage), shiitake mushrooms, and soft egg.
The rich, umami-packed broth and hearty toppings make this a satisfying and budget-friendly noodle dish perfect for chilly days.
Simple to make yet full of flavor — this is a bowl that warms both body and soul.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 packs frozen udon noodles
- 2 pieces aburaage (fried tofu pouches)
- 4 shiitake mushrooms
- 2 tsp. dried wakame seaweed
- 2 eggs
- A3/4 cup water
- A1 1/2 tbsp. soy sauce
- A1 1/2 tbsp. mirin
- A1 tbsp. sugar
- B2 cup water
- B2 tbsp. mirin
- B1 tbsp. soy sauce
- B1/2 tbsp. Hondashi (Japanese soup stock granules)
- Optional topping: chopped green onions
INSTRUCTIONS
- 1
Bring the eggs to room temperature. Soak the dried wakame in water to rehydrate. Pour boiling water over the aburaage to remove excess oil, then cut each in half.
- 2
In a small pot, combine (A) ingredients (¾ c. water, 1 tbsp. sugar, and 1 ½ tbsp. each soy sauce and mirin) and bring to a boil. Add the aburaage and shiitake mushrooms, cover with a drop lid (otoshibuta), and simmer gently for 10 minutes. Turn off the heat and let it sit to absorb the flavors.
- 3
In a separate pot, combine (B) ingredients (2 cups water, 2 tbsp. mirin, 1 tbsp. soy sauce, and ½ tbsp. Hondashi) and bring to a boil.
- 4
Microwave each pack of frozen udon according to package directions (about 3½ minutes at 600W). Place the noodles into serving bowls. Crack one egg into each bowl and pour the hot (boiling) broth directly over it to lightly cook the egg. Top with the simmered aburaage, shiitake mushrooms, and wakame. Garnish with chopped green onions if desired.
RecipeID
439
Tips & Notes
・Simmering the aburaage and shiitake together, then letting them cool, helps the flavors soak in deeply.
・Heating each frozen udon pack individually ensures even cooking.
・Pouring the boiling broth over the raw egg creates a perfectly soft, silky texture.
・Add other toppings like kamaboko (fish cake), simmered chicken, or beef for extra richness.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."