20-Minute Udon Noodle Soup with Buttery Tomato Broth

5.0
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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.

By
Julia Levy
Julia Levy
Julia Levy

Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon.

EatingWell's Editorial Guidelines
Published on December 23, 2023
Tested by
Renu Anshie Dhar
Headshot of Renu Dhar
Tested by Renu Anshie Dhar
Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Udon Noodle Soup with Buttery Tomato Broth
Photo:

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Active Time:
10 mins
Total Time:
20 mins
Servings:
4 servings
Nutrition Profile:
Nut-Free Soy-Free Egg-Free
the ingredients to make the Udon Noodle Soup with Buttery Tomato Broth

Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

Ingredients

  • 1 tablespoon canola oil

  • 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

Directions

  1. 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.

    a step in making the Udon Noodle Soup with Buttery Tomato Broth

    Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

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

  3. 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.

    a step in making the Udon Noodle Soup with Buttery Tomato Broth

    Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless

Nutrition Information

Serving Size: 1 3/4 cups

Calories 322, Fat 22g, Saturated Fat 8g, Cholesterol 31mg, Carbohydrates 27g, Total Sugars 4g, Added Sugars 0g, Protein 5g, Fiber 1g, Sodium 681mg, Potassium 202mg

EatingWell.com, December 2023

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