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 fromDiaspora 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
Step 1
Starting at cut end, grate tomatoes on the largest holes of a box grater into a medium bowl until all that’s left is the flattened tomato skins; discard skins. Set grated tomato aside.
Step 2
Heat vegetable oil in a medium pot over medium. Cook onions, stirring occasionally, until starting to soften, 5–7 minutes. Add garlic and cook, stirring often, until onions are very soft and evenly golden, about 5 minutes. Add ginger and pepper and cook until fragrant, about 20 seconds. Add grated tomato and cook, stirring, until thickened, about 3 minutes. Add star anise, cinnamon stick, and 5 cups water; season with salt. Bring to a simmer over medium-high, then reduce heat to medium-low and simmer gently until flavors come together, 8–10 minutes.
Step 3
Meanwhile, cook udon according to package directions. Drain and set aside.
Step 4
Add soy sauce and butter to broth and stir until butter is melted. Fish out star anise and cinnamon stick and discard. Season with more salt if needed.
Step 5
Divide noodles among bowls; ladle broth over. Add a few drops of sesame oil; scatter scallions and cilantro on top.
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Reviews (1)
Back to TopSuper easy and really delicious. Didn’t bother removing seeds from the tomatoes (didn’t have especially seedy ones anyway), and it didn’t seem to make much of a difference. Otherwise did not deviate or I would not review. This is one of those recipes where halfway through when you taste for seasoning etc, it really doesn’t seem like it’ll turn out. Everything coalesces in the end though, really more than the sun of its parts. Seems like it would be easy to slip in some fish or tofu to add protein/heft as well!
MP
California
12/15/2022
