Japanese tomato noodle soup

Japanese Tomato Noodle Soup

A Japanese tomato noodle soup has many of the classic ingredients of Japanese noodle soups - a dashi broth, fresh udon noodles, soy sauce, ginger, garlic, mushrooms and bok choy. But it's the base of tomatoes and a dashi broth together that makes it truly unique. 

Course Main Course, Soup
Cuisine Japanese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Craig Fear


  • 3 pounds tomatoes skins removed and de-seeded (if possible)
  • 3 TBSP sesame oil
  • 1 quart dashi broth
  • 4-5 cloves garlic diced
  • 1 inch piece ginger peeled and diced
  • 1 small onion diced
  • 1 cup mushrooms sliced thin
  • 1 head bok choy larger pieces sliced in half
  • 2 TBSPs soy sauce
  • 1 pound white fish cod, haddock, grouper, pollock, snapper, etc.
  • 1 TBSP toasted sesame oil
  • 1 package dried or fresh udon noodles

Additional seasonings and garnishes, to taste


  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.

  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.

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

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

  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. 

  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.