
Udon Noodles with Leek-Ginger Broth
Category
Main Course
Prep
15 minutes
Cook
35 minutes
Style
Japanese Fusion
Technique
Boiling
Diet Friendly
Vegan
Daily Recipe: September 30, 2025
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
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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.
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Step 2 - 🥘🍄⏱️Add thinly sliced shiitake mushrooms to the pot and cook for a further 5 minutes.
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Step 3 - 🥘🥦🔥Pour in vegetable stock and bring to the boil. Reduce heat and let it simmer for 20 minutes.
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Step 4 - 🍲🍜🥢In a separate pot, cook udon noodles as per package instructions. Once done, drain and rinse the noodles.
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Step 5 - 🥘🍋🧂Season the simmering broth with soy sauce, lime juice, and salt to taste.
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Step 6 - 🍜🍲🥣Divide the cooked noodles between two bowls. Ladle the seasoned broth with vegetables over the noodles.
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Step 7 - 🌿🥣✨Finish off by garnishing each bowl with freshly chopped cilantro and a sprinkle of white and black sesame seeds before serving.
Additional
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!