20 Minute Udon Noodle Soup with Buttery Tomato Broth
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too. There’s no need to strain the broth to remove the spices. You can simply remove the spices with a slotted spoon when you pour the broth over the noodles, if desired.
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too. There’s no need to strain the broth to remove the spices. You can simply remove the spices with a slotted spoon when you pour the broth over the noodles, if desired.
Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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1 tablespoon garlic paste
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1 tablespoon ginger paste
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1/4 cup unsalted tomato paste
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4 cups reduced-sodium chicken broth
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1 (3-inch) cinnamon stick
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3 whole star anise
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1 teaspoon black peppercorns
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4 tablespoons unsalted butter, cut into pieces
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2 teaspoons fish sauce
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9 ounces fresh udon noodles
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4 teaspoons toasted sesame oil
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1/4 cup thinly sliced scallions
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1 teaspoon toasted white or black sesame seeds
Method
- Heat canola oil in a medium saucepan over medium-high heat. Add garlic paste and ginger paste; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until slightly darkened, about 1 minute. Stir in broth, cinnamon stick, star anise and peppercorns; cover and bring to a boil over high heat. Reduce heat to medium to maintain a simmer; simmer for 10 minutes. Stir in butter and fish sauce, whisking to melt the butter completely.
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Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain.
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Divide the noodles among 4 shallow bowls. Ladle 1 cup of the broth over each; drizzle each bowl with 1 teaspoon sesame oil. Sprinkle with scallions and sesame seeds.
