Tomato Citrus Udon Noodle Soup Recipe

A rich, tangy broth with chewy and satisfying noodles to soothe you on cold days

Cuisine American, Asian, Japanese, Vegan

Keyword broth, japanese, noodles, soup, udon, vegan, vegetarian, winter

Prep Time 5

Cook Time 10

Servings 4 people

Cost $10

1 tbsp olive oil
1 knob fresh ginger, peeled and finely grated
1 whole tomato, seeded and finely chopped (a large tomato is best here, and make sure it's ripe!)
1 whole cinnamon stick
1/4 tsp freshly ground black pepper (or more to taste)
4 cups low-sodium vegetable broth
3 tbsp San-J Citrus Tamari Splash (plus more for serving, or to taste)
2 whole (7-ounce) packages udon noodles (frozen or dried)
2 branches fresh cilantro (chopped for garnish)
2 whole scallions (chopped for garnish)

Heat oil in medium pot over medium heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in tomatoes, cinnamon and pepper, and cook for about 1 minute.
Add broth and San-J Citrus Tamari Splash, and bring to a simmer over medium-high heat. Simmer for 8-10 minutes, until flavors develop.
Meanwhile, cook udon according to package directions. Drain.
Divide udon between bowls. Ladle broth over udon. Garnish with cilantro, green onions and pepper. Serve with extra Citrus Tamari Splash to taste.

Notes: consider adding a drop or two of sesame oil to each bowl for even richer flavor (but it's not necessary).