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Udon is one of my go-to lunches; I ate it all the time as a kid at the Japanese restaurants on the top floor of the Korean department stores, or the back of Hanyang Market in LA’s Koreatown. Now I make it all the time at home when I don’t know what to make or can’t be bothered or just want something cozy and comforting. My sister told me recently that kitsune udon, which features fried tofu as a topping, actually means fox in Japanese! So cute, amirite? Kitsune Udon 1 1u002F2 cup dashi 2 tbsp soy sauce 1u002F2 tbsp mirin pinch of salt dash of sugar 1 block frozen Sanuki udon 3-4 aburaage or deep fried tofu, cut in half 1 scallion, thinly sliced 3 slices Naruto fish cake Warm dashi over low heat, and add soy sauce, mirin, salt, sugar. Adjust seasoning according to taste. Add frozen udon, using chopsticks to loosen the noodles. Top with fried tofu, scallions, and fish cake. The soup is ready when the noodles, tofu, and fish cake are warmed through, about 2-3 minutes. Feel free to add vegetables and meat accordingly!