Kitsune Udon | Japanese Udon Soup with Tofu

Pat the plain tofu thoroughly dry with paper towels and cut into approx. 1 cm thick slices. Wash the spring onions and slice into thin rings. Cut the nori sheet into thin strips.

Heat the sesame oil in a pan. Fry the tofu slices on both sides until golden brown (approx. 3–4 minutes per side). Then add 15 ml soy sauce, 15 ml mirin, and the cane sugar, and simmer briefly until the tofu is evenly and glossily glazed. Set aside.

In a pot, bring the vegetable broth to a boil with the remaining soy sauce (25 ml) and the remaining mirin (15 ml). Simmer gently over medium heat for about 5 minutes so the flavours combine harmoniously.