In this hybrid soup, which borrows elements of Vietnamese, Chinese, and Japanese soups, Andy Baraghani simmers whole cinnamon and star anise in the tomato broth to add a light sweetness, while finely ground black pepper gives it some heat. (Any black pepper works, but we prefer this one from Diaspora Co.; it’s fruity and just a little spicy.) You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.
Step 1
Starting at cut end, grate tomatoes on the largest holes of a box grater into a medium bowl until all that’s left is the flattened tomato skins; discard skins. Set grated tomato aside.
Step 2
Heat vegetable oil in a medium pot over medium. Cook onions, stirring occasionally, until starting to soften, 5–7 minutes. Add garlic and cook, stirring often, until onions are very soft and evenly golden, about 5 minutes. Add ginger and pepper and cook until fragrant, about 20 seconds. Add grated tomato and cook, stirring, until thickened, about 3 minutes. Add star anise, cinnamon stick, and 5 cups water; season with salt. Bring to a simmer over medium-high, then reduce heat to medium-low and simmer gently until flavors come together, 8–10 minutes.
Step 3
Meanwhile, cook udon according to package directions. Drain and set aside.
Step 4
Add soy sauce and butter to broth and stir until butter is melted. Fish out star anise and cinnamon stick and discard. Season with more salt if needed.
Step 5
Divide noodles among bowls; ladle broth over. Add a few drops of sesame oil; scatter scallions and cilantro on top.
