Cooked - 20-minute Udon Noodle Soup With Buttery Tomato Broth

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20-minute Udon Noodle Soup With Buttery Tomato Broth

4.0

1 tablespoon canola oil

1 tablespoon garlic paste

1 tablespoon ginger paste

¼ 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

¼ cup thinly sliced scallions

1 teaspoon toasted white or black sesame seeds

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 34 weeks ago

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