Kitsune Soba is a comforting Japanese noodle dish featuring soba served in a warm dashi broth and topped with aburaage — thin deep-fried tofu simmered in a sweet soy sauce mixture. The name “kitsune,” meaning fox, comes from the Japanese folklore belief that foxes love fried tofu. With its savory-sweet topping, fragrant broth, and earthy buckwheat noodles, this dish is both nourishing and heartwarming, especially during cooler months. It’s a classic taste of Japanese tradition often enjoyed at soba shops across Japan.
Ingredients
- 2 servings soba noodles
- 2 pieces aburaage (fried tofu)
- 2 cups dashi broth
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- 1/2 tsp salt
- Green onions, thinly sliced (for garnish)
For simmering aburaage:
- 1/2 cup dashi
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin
Instructions
- Pour boiling water over aburaage to remove excess oil, then gently squeeze out water.
- In a small saucepan, combine dashi, soy sauce, sugar, and mirin for simmering. Add aburaage and simmer for 5–7 minutes until well flavored. Set aside.
- Cook soba noodles according to package instructions. Rinse briefly in warm water to remove starch, then drain.
- In another pot, prepare the soup broth by heating dashi, soy sauce, mirin, sugar, and salt.
- Place soba noodles in a serving bowl, pour in the hot broth, and top with simmered aburaage.
- Garnish with sliced green onions and serve immediately.
Tips
- Use homemade dashi for the best flavor depth.
- Adjust the sweetness of aburaage to your preference.
- You can serve it chilled (Hiyashi Kitsune Soba) in summer with the same seasoned tofu topping.
Serving Ideas
- Pair with tempura or onigiri for a satisfying meal.
- Add shichimi togarashi (Japanese chili mix) for a spicy accent.
- Enjoy as a comforting lunch or late-night meal — simple yet full of umami.
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