Healthy Recipes Soup Noodle Soup 20-Minute Udon Noodle Soup with Buttery Tomato Broth 5.0 (2) 1 Review 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 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 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 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 Rate PRINT Share Trending Videos Close this video player 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 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 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. Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless 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. Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless Nutrition Information Serving Size: 1 3/4 cupsCalories 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 Rate It Print