Kitsune Soba (Buckwheat Noodle Soup with Fried Tofu)
Kitsune Soba is one of the very traditional noodle soups with just seasoned aburaage (fried tofu) and green onions as toppings. The sweet aburaage on the noodles is so delicious. By using a vegetarian dashi stock, you can make it a perfect vegan noodle soup.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 2 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 200 g dried soba noodles ((note 1))
- 2 aburaage
- 1 l 2.1pt boiling water
- 100 ml 3.4fl oz water
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- 600 ml 1.3pt dashi stock
- 4 tbsp soy sauce
- 3 tbsp mirin
- 500 ml 1.1pt boiling water ((can be more))
- 2-3 tbsp green onion (finely chopped)
- Shichimi tōgarashi ((optional))
Instructions
- 1
Cut each aburaage in the middle to make 4 square pieces.
- 2
Place the aburaage pieces in a sieve or a colander and pour half of the boiling water over them. Turn the aburaage pieces over and pour the rest of the boiling water over them.
- 3
Cool them down a bit, then squeeze the water out of the aburaage pieces.
- 4
Put the aburaage pieces and the rest of the Seasoned Aburaage ingredients into a small saucepan and bring it to a boil.
- 5
Reduce the heat to medium low and cook for about 10 minutes with a drop lid on until the liquid almost evaporates. Turn the aburaage pieces over halfway through cooking to evenly stain the aburaage with a dark brown colour.
- 6
Turn the heat off and leave until required.
- 7
Bring water (not in Ingredient list) in a large saucepan to a boil (note 4). Put the dried buckwheat noodles in the boiling water and stir for about 15 seconds, ensuring that each strand is separated.
- 8
Boil for the duration that is recommended for your dried buckwheat noodles (note 4).
- 9
Drain the noodles into a colander and rinse well under cold running water until the noodles are completely cooled down. Shake the colander well to remove the excess water.
- 10
Put the Broth ingredients into a saucepan and bring it to a boil.
- 11
Turn the heat off (note 5).
- 12
Fill the boiling water in a separate saucepan or a bowl which can easily fit in a medium-size sieve.
- 13
Place half of the soba noodles in the sieve and dip the noodles in the hot water for 10 seconds or so to warm them up.
- 14
Shake the sieve well to drain water off the noodles and transfer the noodles to a serving bowl.
- 15
Repeat the steps 2 and 3 for the second serving (note 6).
- 16
Pour the broth into each bowl, place two aburaage pieces each on the noodles, and scatter the green onions next to the aburaage.
- 17
Serve immediately with shichimi tōgarashi, if using.