20 Minute Udon Noodle Soup with Buttery Tomato Broth || Gracefult Kitchen

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20 Minute Udon Noodle Soup with Buttery Tomato Broth

Noodles

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

1 tablespoon neutral oil, such as canola or avocado
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 cup unsalted tomato paste
4 cups reduced-sodium chicken broth
1 (3-inch) cinnamon stick
3 whole star anise
1 teaspoon black peppercorns
4 tablespoons unsalted butter, cut into pieces
2 teaspoons fish sauce
9 ounces fresh udon noodles
4 teaspoons toasted sesame oil
1/4 cup thinly sliced scallions
1 teaspoon toasted white or black sesame seeds

Description

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.
Meanwhile, bring a large pot of water to a boil. Cook noodles according to package directions. Drain.
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.