Japanese Tomato Noodle Soup

Step 1

Skin and de-seed tomatoes and roughly chop. Add 1 TBSP of oil to a sauce pan over medium heat, add tomatoes and simmer for 12-15 minutes, stirring on occasion. It should form a thick, soupy consistency.

Step 2

While tomatoes are simmering, prepare garlic, ginger, onion and mushrooms. Add 2 TBSPs sesame oil to a stock pot over medium heat and add everything except garlic. Saute for 5 minutes and add garlic in the last minute, stirring frequently.

Step 3

Add dashi broth to tomatoes and puree with a handheld immersion blender until smooth. Add tomato-dashi broth to vegetables and simmer another 5 minutes.

Step 4

Add 2 TBSPs soy sauce and taste. Add more, if desired, to taste.

Step 5

Add bok choy, turn off heat and cover with a lid. Greens will wilt and white stems will soften.

Step 6

Prepare fish however you'd like - pan fry in sesame oil, broil, bake or grill. You can start this step (and the next one) while soup is simmering.

Step 7

Prepare udon noodles according to package directions. If using fresh udon noodles, place in boiling water, turn down heat and gently simmer for one minute. Immediately remove from heat, strain and submerge in cold water to keep them noodles from cooking further. Mix with 1 TBSP toasted sesame oil.

Step 8

Place a handful of noodles in individual bowls, ladle soup over the noodles and place fish over. Season with additional soy sauce, toasted sesame oil and green onions, to taste.