Entree: Japan – Kansai / Osaka-Kyoto – きつねそば ➤ Kitsune soba (Hot buckwheat noodle soup in dashi broth topped with a sweetened fried tofu pouch)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 8 oz (225 g) dried soba noodles
- 6 cups (1.4 L) water
- 1 piece kombu (approx 3 x 3 in / 7 x 7 cm)
- 1 cup (10 g) katsuobushi (bonito flakes)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 1 tbsp (15 g) granulated sugar
- 2 aburaage (fried tofu pouches), approx. 1.8 oz (50 g) each
- 1 tbsp (15 ml) vegetable oil for light frying (if reheating aburaage)
- 2 scallions, thinly sliced for garnish
- Optional: shichimi togarashi and grated daikon for serving

Instructions

1. Make dashi: in a saucepan combine 6 cups (1.4 L) water and kombu; gently heat and remove kombu just before the water reaches a simmer. Add katsuobushi, bring to a simmer for 30 seconds, then remove from heat and steep 2–3 minutes. Strain and return the clear dashi to the pan.
2. Add soy sauce, mirin, sake (if using), and sugar to the dashi. Warm gently and adjust seasoning to taste so the broth is balanced but light and slightly sweet; keep hot without boiling.
3. Prepare the aburaage: if using commercial pouches, slit each to open and press gently to remove excess oil; simmer in a small saucepan with 1/2 cup (120 ml) water, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) mirin, and 1 tbsp (15 g) sugar for 5–8 minutes until sweetly glazed. Keep warm.
4. Cook soba according to package instructions in a large pot of boiling salted water until al dente, usually 4–6 minutes. Drain and rinse briefly under hot running water (Kansai style prefers warm rinsing to remove excess starch while keeping noodles warm).
5. Divide cooked soba between two bowls. Pour the hot broth over the noodles, place one glazed aburaage pocket on top of each bowl, and garnish with sliced scallions. Serve immediately with optional shichimi and grated daikon at the table.