Udon with buttery tomato broth

Udon with buttery tomato broth

Tags

Noods

Cook

Ingredients

  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp lemongrass paste
  • 2 shallots, thinly sliced
  • 2 tomatoes, grated
  • 1 tsp five spice
  • ¼ cup tomato paste
  • 4 cups vegetable stock
  • 1 cinnamon stick
  • 3 whole star anise
  • 1 tsp black peppercorns
  • 1 block tofu
  • 4 tbsp butter, cubed
  • 2 tsp vegan fish sauce
  • 250g udon noodles
  • 4 tsp toasted sesame oil
  • ¼ cup thinly sliced scallions
  • 1 tsp toasted sesame seeds
  • 1 packet shiitake mushrooms, sliced
  • Pak choi, chopped

Steps

  1. Drain and press the tofu. Once done pat dry with a towel and cube.
  2. Heat oil in a saucepan over medium-high heat.
  3. Add shallot and cook until starting to soften.
  4. Add garlic paste, ginger paste and lemongrass paste. Cook, stirring constantly, until fragrant.
  5. Add tomato paste. Cook, stirring constantly, until slightly darkened.
  6. Add grated tomato and five spice and cook for a few minutes.
  7. Stir in stock, cinnamon stick, star anise and peppercorns. Cover and bring to a boil.
  8. Reduce heat to medium to maintain a simmer. Add tofu and simmer for 10 minutes.
  9. Meanwhile heat a pan with oil. Cook shiitake mushrooms and pak choi until tender.
  10. In the soup base add butter and fish sauce, whisking to melt the butter completely.
  11. Add udon noodles and cook according to package instructions.