udon-in-buttery-tomato-and-soy-broth
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In this hybrid soup, which borrows elements of Vietnamese, Chinese, and Japanese soups, Andy Baraghani simmers whole cinnamon and star anise in the tomato broth to add a light sweetness, while finely ground black pepper gives it some heat. (Any black pepper works, but we prefer this one from Diaspora Co.; it’s fruity and just a little spicy.) You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.

Ingredients

4 servings

2

large beefsteak tomatoes, halved crosswise, seeds removed

¼

cup vegetable oil

2

large onions, very thinly sliced

4

garlic cloves, thinly sliced

1

1″ piece ginger, peeled, finely grated

tsp. freshly ground black pepper

2

whole star anise

1

3″ cinnamon stick

Kosher salt

2

7-oz. packages instant udon noodles, flavor packets discarded

3

Tbsp. low-sodium soy sauce

3

Tbsp. unsalted butter

Toasted sesame oil (for serving)

4

scallions, thinly sliced

½

cup coarsely chopped cilantro leaves with tender stems

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