Kitsune Udon
Kitsune Udon
Myojo's limited-edition Kitsune Udon — sold out everywhere in Japan — features a rich dashi broth with soy sauce, topped with seasoned fried tofu. The special seasoning blends Hondashi, mackerel powder, and nori for an unforgettable depth of flavour. A large-serve bowl that's comforting, clean, and deeply Japanese.
- 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 450ml (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 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.
Myojo has been crafting instant noodles in Japan since 1950, making them one of the country's oldest noodle makers. They are especially known for their non-fried, straight noodle technology and their Charumera and Ippeichan brands, which are household names across Japan.
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.
Udon noodles are among the thickest in Japanese cuisine, made from wheat flour, water, and salt. The dough is traditionally kneaded by foot to develop the right chewy texture. The noodles pair best with lighter, dashi-based broths that let their texture shine.
This one is hard to get even in Japan, which is part of what makes it special. But the real reason we love it is the flavour. It delivers something you genuinely cannot find on local shelves, and that surprise factor is what our subscribers keep coming back for.
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.
Chilli Oil
Chilli oil delivers a fiery kick and a deep, smoky heat, adding a spicy dimension that can transform the noodles into a sizzling delight.
Nori (Seaweed)
Nori adds a delightful umami and oceanic essence to instant noodles, giving them a subtle, briny flavor reminiscent of the sea.