Sauté shallots in onion and cook until translucent.
Add minced garlic and ginger and cook another minute or so.
Add brown sugar, soy sauce, carrots, mushrooms, veggie broth and water.
Simmer broth for 25-30 minutes.
Boil frozen udon for 1-2 minutes.
Drain your broth and add your udon. Garnish with scallions and more freshly minced ginger. You can also add seaweed and baked tofu.