It was basically a two step process. First, boil the udon noodles and then distribute them in serving bowls. If you use ready to serve udons, you can skip the boiling of the noodles and cut about 20 minutes off the prep time. Second, prepare the tomato broth. This step is pretty simple as there are only a few ingredients. Give it a try this weekend.
Ingredients:
2 packets of dry udon noodles
1 cup canned diced tomatoes
1 tbsp canola oil
5 scallions
1/3 cup mirin
1/4 cup soy sauce
1 tbsp sugar
4 cups chicken stock
kosher salt
Preparation:
- Fill a large pasta pot with water and bring it to a boil. Add the noodles to the pot. Cook until al dente ~ about 4 to 5 minutes.
- Drain the noodles and rinse them under warm running water.
- Distribute the noodles to serving bowls. It is OK if they get cold.
- Dice the scallions. Try to keep the white portion of the scallions separate.
- Heat the canola oil in a large saucepan over medium heat. Add the tomatoes and the white, diced scallions. Cook for about 1 minute.
- Add the soy sauce, mirin, and sugar and cook for two minutes.
- Add the chicken stock and bring to a boil. Season with salt. Reduce heat to low.
- Using a ladle, pour some of the broth into each of the serving bowls and garnish with the green part of the diced scallions.
Japan [ print this recipe for Udon Noodles in Tomato Broth ]
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