Go Back
+ servings
Easy Udon in Beet Broth_MidPage – 1

Easy Udon in Beet Broth

This easy udon in beet broth is a delicious and nutritious noodle bowl recipe that your whole family will love, even the unbeetlievers!
5 from 5 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 502kcal

Equipment

  • Large pot
  • Immersion blender
  • Fine mesh sieve

Ingredients

  • 1 tablespoon neutral oil
  • 1 teaspoon sesame oil
  • 1 yellow onion peeled and quartered
  • 4 cloves garlic peeled and crushed
  • 1- inch piece of ginger peeled and roughly chopped
  • 1 pound beets peeled and roughly diced; or small-diced if you don't want to blend them later
  • 6 cups water or stock
  • 2 tablespoons light soy sauce
  • 1 tablespoon dashi granules optional
  • 1 tablespoon mirin
  • 16 ounces udon fresh frozen, or dried or use soba, ramen, somen, or your favorite soup noodle.
  • Minced scallions or microgreens for serving
  • 4 soft-boiled eggs optional for serving

Instructions

Prepare the broth aromatics:

  • Heat neutral oil and sesame oil in a large pot over medium heat. Add the onion and cook for 5 minutes. Add the garlic and ginger and cook for 1 minute until fragrant.

Cook the beets:

  • Add the chopped beets and cook 3–4 minutes. Season with salt and pepper.

Simmer the broth:

  • Pour in stock or water and bring to a boil. Reduce heat and add soy sauce, dashi, and mirin and simmer for 30–40 minutes until the beets are soft. Note: If using small-diced beets, skip the next two steps.

Blend the beets (optional):

  • Use an immersion blender to blend until mostly smooth. You can skip this, but I like to get out as much beet flavor as possible. You can also blend until completely smooth and skip the straining step below.

Strain the broth (optional):

  • Place a fine-mesh sieve over a large bowl and pour the broth through the sieve. Discard solids and rinse out the sieve (you'll need it for the noodles). Keep warm.

Cook the eggs and noodles:

  • Wipe out the pot used to make the beet broth and fill it with water. Bring to a boil. Add the eggs and boil for 7 minutes. Use a ladle to remove them and transfer to an ice bath. Keep the water boiling.
  • Add the noodles to the water and cook according to package instructions. Drain and set divide between 4 bowls.

To serve:

  • Pour the warm beet broth over each bowl of noodles. Cut the eggs in half and place on each bowl. Garnish with scallions or microgreens and a sprinkle of salt. Enjoy!

Nutrition

Calories: 502kcal | Carbohydrates: 92g | Protein: 20g | Fat: 8g | Sodium: 400mg | Fiber: 10g | Sugar: 20g | Vitamin C: 8mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!