Udon in Buttery Tomato and Soy Broth
Ingredients
The broth
-
2
large
beefsteak tomatoes
-
¼
cup
vegetable oil
-
2
large
onions
-
4
cloves
garlic
-
1½
tsp
freshly ground black pepper
-
2
whole
star anise
-
1
stick
cinnamon
-
Kosher salt
-
5
cups
water
-
3
Tbsp
low-sodium soy sauce
-
3
Tbsp
unsalted butter
-
Toasted sesame oil
for serving
-
4
scallions
-
½
cup
coarsely chopped cilantro leaves with tender stems
The noodles
-
27
oz.
instant udon noodles
Instructions
- Grate the tomatoes into a bowl and discard the skins.
- Heat vegetable oil in a pot and cook onions until softened, then add garlic and cook until golden.
- Add ginger and pepper, then the grated tomato, and cook until thickened.
- Add star anise, cinnamon stick, water, and salt, then simmer for 8-10 minutes.
- Cook udon noodles according to package directions, then drain.
- Stir soy sauce and butter into the broth until melted, then remove star anise and cinnamon stick.
- Serve the noodles in bowls, ladle broth over, and top with sesame oil, scallions, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
800mg
Cholesterol
20mg
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