• 4tspSesame oil
• 1Onion , chopped
• 1Thumb sized piece fresh ginger , chopped
• 4Cloves garlic , chopped
• 0.25 tsp Ground cinnamon
• 2Sticks lemon grass
• 1Star anise
• 2lVeg or mushroom stock
• 0.25 cup Tamari or soy sauce
• 800gUdon noodles
• 300gSliced shiitake mushrooms
• 2Carrots , julienned (cut into thin matchsticks)
• 2Jalapenos sliced into thin rounds
• 1Bunch spring onions , chopped into rounds
• Baked tofu pieces (see Baked Tofu recipe)
• 1Bunch of coriander
• sesame seeds for sprinkling
• peanuts

Instructions

1. 1

   Warm a large pan over a medium heat and add 2 teaspoons sesame oil

2. 2

   Sauté the onions and ginger together until the onion is beginning to caramelize, then add the garlic and cook, stirring frequently, for another few minutes.

3. 3

   Slit the lemon grass lengthways with a sharp knife then bash it with a rolling pin (it helps the flavour come out!). Add it to the pan with the the star anise and cinnamon then pour over the broth and tamari/soy sauce.

4. 4

   Simmer for around 30 minutes then sieve it to remove all of the add-ins and return the liquid to the pan. Keep it on a low heat to keep warm.

5. 5

   While the broth is simmering prepare your toppings.

6. 6

   Wash and chop all of the raw veggies and sauté the mushrooms in the remaining 2 teaspoons of sesame oil until golden brown.

7. 7

   Cook the noodles as per instructions

8. 8

   Assemble your bowls by putting noodles in the bottom, ladling over the hot broth, then covering with toppings of choice. Finish with a sprinkling of sesame seeds.