Fine mesh sieve
- 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
Prepare the broth aromatics:
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):
Strain the broth (optional):
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.
Calories: 502kcal | Carbohydrates: 92g | Protein: 20g | Fat: 8g | Sodium: 400mg | Fiber: 10g | Sugar: 20g | Vitamin C: 8mg