Recipes Udon in Beet Broth with Jammy Eggs 11 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: 4-Ingredient Pop-up Rolls Recipe: Delicious & Fast (Super Fast!) Dinner Rolls Recipe | Bread/Muffins admin March 11, 2022 New Recipe: This Is Every Indian Parents Go-To Recipe To Make Lauki Lovable, Can You Guess? admin April 30, 2021 New Recipe: 10 New Orleans-inspired recipes to make for Mardi Gras admin February 26, 2022 New Recipe: Clemons, Argos creating winning recipe with former NFL picks admin March 13, 2021 New Recipe: 5 Unique Kulfi Recipes That Make For The Perfect Dessert admin February 18, 2022 Cinnamon Chocolate Covered Stuffed Dates December 18, 2021 About The Author More from this Author One Response BushyEyes November 4, 2021 ### 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 | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 400mg | Potassium: 428mg | Fiber: 10g | Sugar: 20g | Vitamin A: 38IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.