Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the noodles to the water and cook according to package instructions. Drain and set divide between 4 bowls.

Step 8

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!