Udon in Tomato and Soy Broth

Serves 4

Ingredients

2 large beefsteak tomatoes, halved crosswise, seeds removed

1/4 c. vegetable oil

2 large onions, very thinly sliced

4 garlic cloves, thinly sliced

1 1-in. piece ginger, peeled, finely grated

1 1/2 t. freshly ground black pepper

2 whole star anise

1 3-in. cinnamon stick

Kosher salt

2 7-oz. packages udon noodles

3 T. soy sauce

3 T. Earth Balance buttery spread

Toasted sesame oil (for serving)

4 scallions, thinly sliced

1/2 c. cilantro, coarsely chopped leaves with tender stems

Directions

1. Starting at cut end, grate tomatoes on the largest holes of a box grater into a medium bowl until all that's left are the flattened tomato skins; discard skins. Set grated tomato aside. 

2. Heat vegetable oil in a medium pot over medium heat. Cook onions, stirring occasionally, until starting to soften, about 5-7 minutes. Add garlic and cook, stirring often, until onions are very soft and evenly golden, about 5 minutes. 

3. Add ginger and pepper and cook until fragrant, about 20 seconds. Add grated tomato and cook, stirring, until thickened, about 3 minutes. 

4. Add star anise, cinnamon stick, and 5 c. water. Season with salt. Bring to a simmer over medium-high, then reduce heat to medium-low and simmer gently until flavors come together, about 8-10 minutes. 

5. Cook udon according to package directions. Drain and set aside. 

6. Add soy sauce and butter to broth and stir until butter is melted. Remove star anise and cinnamon stick and discard. Season with more salt if needed. 

7. Divide noodles among bowls. Ladle broth over. Add a few drops of sesame oil; scatter scallions and cilantro on top.