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

Category Main Course
Prep 15 minutes
Cook 35 minutes
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)

Preparation

  1. 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.
  2. Step 2 - 🥘🍄⏱️
    Add thinly sliced shiitake mushrooms to the pot and cook for a further 5 minutes.
  3. Step 3 - 🥘🥦🔥
    Pour in vegetable stock and bring to the boil. Reduce heat and let it simmer for 20 minutes.
  4. Step 4 - 🍲🍜🥢
    In a separate pot, cook udon noodles as per package instructions. Once done, drain and rinse the noodles.
  5. Step 5 - 🥘🍋🧂
    Season the simmering broth with soy sauce, lime juice, and salt to taste.
  6. Step 6 - 🍜🍲🥣
    Divide the cooked noodles between two bowls. Ladle the seasoned broth with vegetables over the noodles.
  7. 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!