Udon Noodles in Home Made Broth (Vegan)

We love noodles at home especially when it’s cold outside. Savoury broth and soft noodles to slurp up is what this dish is about. Cooking from scratch is a norm in my kitchen and this broth is easy and filled with flavour.

You Will Need:

  • 2 teaspoons Coconut Oil
  • 4 teaspoons Sesame Oil
  • 1 medium onion , chopped
  • 1 thumb sized piece fresh ginger , chopped
  • 4 cloves garlic , chopped
  • ¼ teaspoon of powdered Cinnamon or 1 Cinnamon Stick
  • 2 sticks Lemongrass
  • 2 Star Anise
  • 2 Cups Vegetable Broth
  • 2 Cups Mushroom Broth
  • ¼ cup of Soy Sauce
  • 3 packs of Mr. Noodle – Udon Noodles (200 grms each)


  • Sliced mushrooms , sliced
  • Carrots in thin matchsticks
  • Green onions , chopped
  • Roasted Sesame Seeds (optional)


Heat a pot over medium/high heat and add coconut and sesame oil. Start by sauteeing the onion.

Once they are fragrant and turning translucent, add the ginger followed by the garlic

If you find the onions, ginger and garlic sticking to the pot, lower the heat and de-glaze with a scoop of broth.

Add the Soy Sauce, Lemongrass, Star Anise and Cinnamon and stir.

Add all the broth and let simmer on low heat to develop flavour while you prepare the noodles and mushrooms.

Set another smaller pot with water on another burner and bring to a boil. Add the Udon Noodles. These are already cooked so all you’re doing is softening them in the hot water.

In a small pan sautee the mushrooms for a little until soft.

When you’re ready to serve, remove the Lemongrass and Star Anise from the broth and transfer to a deep serving bowl. Place the hot noodles in another bowl and your toppings in separate bowls.

Start by serving the noodles in your bowl then add broth to cover noodles and all your toppings. If you have roasted Sesame Seed, sprinkle overtop.

Happy Autumn. Enjoy!



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