A deep, white bowl is filled with glossy udon noodles, submerged in a warm, golden broth that sparkles under light. Thin, floaty strips of leeks and shredded shiitake mushrooms add delightful texture, while bright green sprigs of cilantro along with sprinkles of black and white sesame seeds on top bring an explosion of colors.

Udon Noodles with Leek-Ginger Broth

Name: Udon Noodles with Leek-Ginger Broth
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 leeks cleaned thoroughly and sliced thinly; 3 cloves of garlic minced; about 2 inches piece of ginger peeled and grated; 4 shiitake mushrooms stems removed and thinly sliced; 200g fresh udon noodles; 1 liter vegetable stock; to taste soy sauce; 1/2 lime juiced; cilantro chopped for garnish; white and black sesame seeds for garnish; 2 tablespoons vegetable oil; to taste salt

Rich, savory udon noodles in vibrant leek-ginger broth.

Category Main Course

Prep 15 minutes

Cook 35 minutes

Style Japanese

Technique Boiling

Diet Friendly Vegan

Daily recipe · September 30, 2025

A little about this dish

This delightful pasta dish combines the comfort of silky noodles with the freshness of Japanese flavors, creating a stunning balance. Let's not forget leeks; their sweet, oniony flavor turns this dish from simple to sublime.

Ingredients (for 2)

Leeks — 2 — cleaned thoroughly and sliced thinly
Cloves of garlic — 3 — minced
Piece of ginger — about 2 inches — peeled and grated
Shiitake mushrooms — 4 — stems removed and thinly sliced
Fresh udon noodles — 200g
Vegetable stock — 1 liter
Soy sauce — to taste
Lime — 1/2 — juiced
Cilantro — — chopped for garnish
White and black sesame seeds — — for garnish
Vegetable oil — 2 tablespoons
Salt — to taste

Preparation

Step 1 — 🥘🧄🔥

Heat vegetable oil in a large pot over medium heat. Add leeks, garlic, and ginger, and sauté until leeks are tender and fragrant.
Step 2 — 🥘🍄⏱️

Add thinly sliced shiitake mushrooms to the pot and cook for a further 5 minutes.
Step 3 — 🥘🥦🔥

Pour in vegetable stock and bring to the boil. Reduce heat and let it simmer for 20 minutes.
Step 4 — 🍲🍜🥢

In a separate pot, cook udon noodles as per package instructions. Once done, drain and rinse the noodles.
Step 5 — 🥘🍋🧂

Season the simmering broth with soy sauce, lime juice, and salt to taste.
Step 6 — 🍜🍲🥣

Divide the cooked noodles between two bowls. Ladle the seasoned broth with vegetables over the noodles.
Step 7 — 🌿🥣✨

Finish off by garnishing each bowl with freshly chopped cilantro and a sprinkle of white and black sesame seeds before serving.

A final fox tip

This leek-ginger broth is adaptable; you can add tofu or chicken for protein, or other veggies you have on hand. Kombu or bonito flakes can simmer with the broth for an extra umami kick. Just strain them out before serving. Kids can help by washing the leeks, careful not to chop them!