Kitsune soba is a Japanese noodle dish consisting of soba (buckwheat noodles) served in a hot dashi-based broth, topped with aburaage (deep-fried tofu). Aburaage is sliced and simmered in a sweet and savory sauce, typically a mixture of soy sauce, mirin, and sugar, before being placed on the noodles.

The word “kitsune” means “fox” in Japanese. The dish’s name is believed to come from the folklore that foxes are fond of aburaage. In Japanese mythology, kitsune are fox spirits associated with the deity Inari, who is said to have aburaage as a favored offering. This association led to the topping’s name in dishes such as kitsune udon and kitsune soba.

Kitsune soba can be found in many soba restaurants, train station noodle stands, and homes across Japan. There are both hot and cold versions, though the hot version is more common. Regional variations exist. For example, in eastern Japan (Kanto), soba noodles are more widespread, while in western Japan (Kansai), the same type of dish is typically served with udon instead of soba. This reflects regional preferences for noodle types: soba in Kanto and udon in Kansai.

Kitsune soba is believed to have become popular in the late 19th to early 20th centuries, alongside the spread of soba shops in urban areas such as Tokyo. Aburaage itself became an accessible food ingredient around the Edo period (1603–1868) due to advances in tofu production.

The dish is similar to kitsune udon, but uses soba noodles instead of udon. It is considered a quick, affordable, and vegetarian-optional meal, sometimes garnished with toppings such as sliced green onion or shichimi togarashi.