Donbei Kitsune Soba
Donbei Kitsune Soba
The soba sibling to Nissin's iconic Donbei Kitsune — buckwheat noodles in a gentle soy-based dashi broth, topped with seasoned fried tofu. Where the udon version is soft and thick, this one brings a nuttier, more textured noodle experience. Equally comforting, equally Japanese, and equally hard to put down.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 370ml (roughly 2 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 3 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Nissin was founded by Momofuku Ando in 1958 after he invented the world's first instant noodle, Chicken Ramen. Headquartered in Osaka, the company went on to create Cup Noodle in 1971, changing how the world eats. Today Nissin remains the global leader in instant noodles.
This noodle comes from Japan, a country with a rich and diverse noodle culture that has influenced instant ramen traditions around the world. Each region brings its own distinctive flavours, techniques, and ingredients to the bowl.
A clear, elegant soy sauce-based broth with a deep amber colour. Shoyu ramen is the oldest ramen style in Japan, and the best versions balance the saltiness of soy with a rich underlying stock. The result is a broth that is savoury, clean, and deeply layered.
Buckwheat soba noodles with a nuttier, earthier flavour than standard wheat noodles. The darker colour and slightly grainy texture give them a distinct character. Soba pairs beautifully with lighter broths and dashi-based soups where the noodle flavour can shine.
In Japanese folklore, kitsune are foxes believed to be fond of fried tofu. That is why any dish topped with seasoned fried tofu is called 'kitsune'. Kitsune udon is one of the most popular comfort foods in Japan, eaten everywhere from train stations to high-end restaurants.
This is one of those noodles that consistently earns its spot in our lineup. It does not need a gimmick or a viral moment to sell, it just tastes great. The kind of bowl that people order once and then quietly keep reordering. Understated quality at its best.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Boiled Egg
A soft-boiled egg brings a creamy richness that complements the noodles perfectly, providing a luscious, slightly savory contrast.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.
Green Beans
Green beans add a crisp, slightly sweet crunch to instant noodles, providing a fresh and light contrast to the savory noodle base.