When I’m cooking just for myself, I like to keep things simple — no complicated steps, no pile of dishes waiting in the sink.
I prefer something I can make quickly but still feels cozy and comforting. That’s why I often go for one-pot meal.
If you’re like me, you’ll probably enjoy dishes such as Tomato and Beef Slices Noodle Soup, Creamy Garlic Shrimp Pasta, Pork & Mushroom Soup Noodles, Quick Noodle Soup in 10 Minutes, or Soba Noodle Salad — all easy, delicious, and perfect for busy days or quiet solo meals.
This time, I made Tomato and Luncheon Meat Udon Soup, and it completely hit the spot.
It’s the kind of simple, satisfying noodle soup that warms you up from the inside out — quick to make, easy to clean up, and so delicious you’ll want to make it again the next day.
Why You’ll Love This Recipe
- A true one-bowl comfort meal – everything you need for a complete meal is right here: carbs, protein, and veggies in one comforting soup.
- Quick and easy – 15 minutes is all it takes from prep to table. Perfect for busy days or lazy evenings.
- Rich tomato flavor – the combination of fresh tomatoes, ketchup, and a hint of sugar creates a beautifully tangy and slightly sweet broth.
- Crispy, savory luncheon meat – it adds texture and umami richness that pairs perfectly with the noodles.
- Customizable – you can swap the protein, adjust the soup base, or add your favorite greens.
Ingredients and Substitutions
- Udon noodles – I recommend using fresh udon noodles since they’re soft, bouncy, and don’t require soaking. If you’re using dried udon, be sure to soak them in warm water beforehand so they cook evenly.
- Luncheon meat (Spam) – Choose a brand that has a nice balance of fat and lean meat. I like to slice it into strips or small cubes — the edges crisp up beautifully when pan-fried and soak up the broth perfectly.
- Tomatoes – Use ripe, juicy tomatoes for the best flavor. They break down easily when cooked and create a natural sweetness and depth in the soup.
- Broccoli – Adds a pop of green and freshness to balance the rich soup. Blanching it for 30 seconds beforehand makes it tender but still vibrant.
- Egg – One soft-boiled egg completes the bowl with its creamy, jammy yolk. You can adjust the doneness to your liking — 6 minutes for a runny center, 7 for a firmer texture.
- Garlic – Eight cloves may sound like a lot, but it’s what builds the base flavor of the broth and gives it that warm, comforting aroma.
- Cooking oil – You’ll only need a small amount — one teaspoon for frying the luncheon meat and another for sautéing the garlic and tomatoes.
- Soy sauce – Adds saltiness and umami, grounding the sweet tang of the tomatoes.
- Oyster sauce – Deepens the savory flavor of the broth and adds richness.
- Ketchup – Enhances the tomato flavor and brings a subtle sweetness to the soup.
- Sugar – Balances the acidity of the tomatoes and ketchup for a perfectly rounded taste.
- Water – Forms the light, flavorful soup base that ties everything together.
1. Prepare the Ingredients
Score a small “X” on the top of each tomato and blanch in boiling water for 10 seconds (optional — keeping the skin adds texture). Then cut into small chunks.
Mince the garlic and set aside.
Pat the luncheon meat dry with kitchen paper and cut into 0.5cm-thick strips or cubes.
If using dried udon, soak in warm water until softened. Wash and blanch the broccoli for 30 seconds.
Make a soft-boiled egg: simmer the egg for 6–7 minutes (6 for runny yolk, 7 for jammy). Transfer to cold water, peel, and set aside.
2. Pan-Fry the Luncheon Meat
Heat 1 teaspoon of oil in a pan over medium heat.
Fry the luncheon meat for about 2 minutes on each side until golden and slightly crispy.
Remove and drain on a paper towel. Set aside.
3. Make the Tomato Soup Base & Cook the Udon
In another pot, heat the remaining 1 teaspoon of oil. Add the minced garlic and sauté on low heat for 10 seconds until fragrant.
Add the chopped tomatoes and stir-fry for about 2 minutes until softened and juicy.
Pour in the water and add soy sauce, oyster sauce, ketchup, and sugar. Stir and bring to a boil.
Add the udon noodles, gently loosen with chopsticks, and cover. Cook for 3–4 minutes over medium-low heat.
Add the broccoli and fried luncheon meat. Finally, add the soft-boiled egg.
Let everything simmer for 30 seconds so the noodles absorb the broth.
4. Serve and Enjoy
Transfer the noodles, luncheon meat, broccoli, and egg into a bowl.
Pour the rich tomato broth over the top and serve immediately.
Enjoy the perfect balance of tangy tomato, savory luncheon meat, and creamy egg yolk in every spoonful.
One-pan option: If you don’t have two pans, fry the luncheon meat first and use the same pan to cook the garlic and tomatoes — no need to wash it.
Egg doneness:
6 minutes = runny yolk
7 minutes = slightly jammy yolk
Adjust based on your preference.
Richer flavor: Add a small pat of butter at the end for a silkier, more fragrant broth.
Frequently Asked Questions
Can I use instant udon noodles?
Yes! They work just fine. Just reduce the cooking time slightly to prevent them from getting too soft.
What can I use instead of luncheon meat?
Ham, bacon, or sliced chicken breast all work well as alternatives, though luncheon meat gives the most nostalgic flavor.
Can I make this vegetarian?
Absolutely — skip the luncheon meat and oyster sauce, and replace with tofu and a dash of soy sauce or miso paste for depth.
How do I store leftovers?
This soup is best eaten fresh, but if you have leftovers, keep them in an airtight container in the fridge for up to 1 day. Reheat gently with a splash of water to loosen the noodles.
Cozy Tomato & Luncheon Meat Udon — Simple and Satisfying Solo Meal
Ingredients
- 1 pack 200g fresh udon noodles
- 1 slice 80g luncheon meat, cut into strips
- 2 medium tomatoes 200g, chopped
- 3 small broccoli florets blanched
- 1 egg for soft-boiling
- 8 cloves garlic minced
- 2 tsp cooking oil divided
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp tomato ketchup
- 1/2 tbsp white sugar
- 500 ml water
Instructions
Prepare the Ingredients
- Score a small “X” on the top of each tomato and blanch in boiling water for 10 seconds (optional — keeping the skin adds texture). Then cut into small chunks.
- Mince the garlic and set aside.
- Pat the luncheon meat dry with kitchen paper and cut into 0.5cm-thick strips or cubes.
- If using dried udon, soak in warm water until softened. Wash and blanch the broccoli for 30 seconds.
- Make a soft-boiled egg: simmer the egg for 6–7 minutes (6 for runny yolk, 7 for jammy). Transfer to cold water, peel, and set aside.
Pan-Fry the Luncheon Meat
- Heat 1 teaspoon of oil in a pan over medium heat.
- Fry the luncheon meat for about 2 minutes on each side until golden and slightly crispy.
- Remove and drain on a paper towel. Set aside.
Make the Tomato Soup Base & Cook the Udon
- In another pot, heat the remaining 1 teaspoon of oil. Add the minced garlic and sauté on low heat for 10 seconds until fragrant.
- Add the chopped tomatoes and stir-fry for about 2 minutes until softened and juicy.
- Pour in the water and add soy sauce, oyster sauce, ketchup, and sugar. Stir and bring to a boil.
- Add the udon noodles, gently loosen with chopsticks, and cover. Cook for 3–4 minutes over medium-low heat.
- Add the broccoli and fried luncheon meat. Finally, add the soft-boiled egg.
- Let everything simmer for 30 seconds so the noodles absorb the broth.
Serve and Enjoy
- Transfer the noodles, luncheon meat, broccoli, and egg into a bowl.
- Pour the rich tomato broth over the top and serve immediately.
- Enjoy the perfect balance of tangy tomato, savory luncheon meat, and creamy egg yolk in every spoonful.
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