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.

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.

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.

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.