Donbei Kitsune Udon
Donbei Kitsune Udon
Nissin's Donbei Kitsune Udon is one of Japan's most beloved instant meals — and for good reason. Thick udon noodles swim in a gentle dashi broth, topped with a generous piece of seasoned fried tofu and pink narutomaki fish cake. Soy-based, comforting, and the kind of bowl that makes everything feel a little better.
- 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 the indicated fill line. 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 5 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.
Thick, chewy udon noodles with a soft, springy bite. Udon is all about texture, and these deliver that satisfying chew that makes the format so comforting. The thicker strands hold up well in broth and soak up the flavour without going mushy or falling apart.
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.
Sometimes you want something gentle and comforting rather than bold and spicy. This udon delivers exactly that. The soft, chewy noodles and warm broth make it the perfect low-effort meal for a quiet evening. It is comfort food in its purest form.
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.