Before getting into the noodles, I have to show you a video. I am a HUGE animal lover. I love all kind of animals. Bird is one of them. Back in our old apartment, we had a front yard. At one point, I got a feeder and fed a bunch of finches. That was really awesome (see the pictures here)! However the feeder was hang right next to our front door, the falling seeds and shells created quite a mess. Sunflowers were growing and bugs were flying. I ended up giving up and abandoned the feeder.
After moving to our current place, Bryan and I notice that there are a lot of hummingbirds around. I got a feeder and put it next to a living room window. I can easily see it when I am sitting on the couch and in front of my computer.
Hummingbirds stop by many times a day. As far as we can identify, there are 3 regulars. One is a colorful male who likes to “chip” a lot and chase others. Another one is a tall female who enjoys sitting on the feeder. The last one is a small female who is fairly new. It is very fun to look at them and observe their behaviors. Bryan has been trying to take a few pictures, but it hasn’t been too successful. Last week, we got a GoPro and we captured a few videos of the hummingbirds. Here is one that I uploaded this morning:
Now, back to the udon. Even though it is still very hot outside, this is the udon you got to try! This udon pairs with a creamy tomato soup. The soup has smokey bacon, shallot, garlic and of course, fresh tomatoes. Blend everything together. Ta-da! There is a thick and creamy soup without a drop of cream. Last but not least, cook the beef in the soup. All the meaty flavors got in the soup. This is one phenomenal bowl of udon. Enjoy!
Beef Tomato Udon Soup
Yield 2 servings
6 slices bacon (dices)
- 2 large tomatoes (removed stems and diced), plus ½ tomato (cut into wedges, optional garnish)
- 1 large shallot (minced)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2½ cups chicken or vegetable broth
- ½ small onion (sliced)
- 2 udon packages (best to use Sanuki udon)
- ½ pound thinly sliced beef
- 1 teaspoon sesame oil
- 2 green onions (finely chopped)
- ground black pepper
- In medium pot over medium-high heat, add the bacon and cook for 3 minutes, stirring occasionally. Add the diced tomatoes and cook for 2 minutes. Add the shallot and garlic and cook for another 2 minutes. Stir in the tomato paste. Pour in the broth and bring to a boil over high heat. Once it is boiling, remove from heat and let it cool for 5 minutes.
- In a blender, process the broth mixture until smooth. You may want to do it in 2 rounds. Pour the creamy broth back to the same pot. Add onion. Bring back to a boil over medium-high heat. Season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Drain and divide the udon into 2 large serving bowls.
- In a medium bowl, add the sliced beef. Season with salt. Add the sesame oil. Mix together. Place the beef into the tomato broth. Stir in the beef slices and cook until just cooked through. Remove the beef and onion. Place them on top of the udon. Scoop broth over. Top with green onions and tomato wedges. Serve immediately.
- If you want, after you finished cooking the bacon, you can remove some of the bacon fat with a paper towel or spoon.
- You can use pasta instead of udon.
(Adapted from Maria Cordero via Good Cheap Eats 3)
Courses Lunch, Dinner