If you’ve never dyed your ramen magenta, have you even lived?
This beet ramen is the mood: deep, earthy, and just a little dramatic. Made with Armenian arishta noodles, rich beef broth, a dash of soy sauce, sautéed mushrooms, pickled egg (yes please), rainbow-bright chard, and green onion. It’s one of those dishes that somehow tastes like comfort and adventure.
I made it on a day when everything felt like a question mark—and ended up with the most grounding, heart-lifting bowl I’ve had all spring.
Happy almost-summer. Let’s make weird, beautiful soups together.
Ingredients
For the beef broth:
- 300–400 g beef (with bone, like shin or short rib)
- 1 onion, halved
- 1 carrot, roughly chopped
- 2 garlic cloves
- A few slices of fresh ginger
- 1 tbsp soy sauce
- 1 tsp rice vinegar (optional)
- 1 tbsp sesame oil (to finish)
- A pinch of bonito flakes (optional)
- Salt to taste
- Water (about 1.5 L)
Beet infusion:
- 1 small beetroot
Noodles & toppings:
- 2 nests of Armenian arishta (or ramen noodles)
- 1 cup mushrooms (shiitake, oyster, or button), sliced
- 1 tsp sesame oil (for sautéing)
- 1 bunch rainbow chard, chopped
- 2 pickled eggs (or soy-marinated soft-boiled eggs)
- 2 tbsp green onion, finely chopped
- 1 sheet nori, cut into strips
- 1 tsp toasted sesame seeds
- Optional: chili oil, beet juice, lime
Instructions
1. Make the rich beef broth (2 hrs)
- In a large pot, cover beef with cold water, bring to a boil, and skim off any foam.
- Add onion, carrot, garlic, and ginger. Simmer gently for 2 hours, partially covered.
- Add soy sauce, salt, and bonito flakes in the last 10 minutes.
- Strain the broth (or leave it rustic), discard solids, and return clear broth to the pot.
- Stir in 1 tbsp sesame oil for nutty depth.
2. Infuse it with beet drama
- Add the sliced beet to the finished broth and let it simmer for 5 minutes.
- For a cleaner look, strain again. For bold beet flavour and colour, leave it in.
3. Prep the noodles
- Cook arishta noodles in boiling salted water until al dente (4–6 mins), then drain and rinse with warm water.
4. Sauté mushrooms & greens
- In a pan, heat 1 tsp sesame oil. Add mushrooms, sauté until golden.
- Toss in chopped chard and cook until just wilted (1–2 mins). Season lightly.
5. Assemble your bowl
- Divide noodles into bowls.
- Pour hot beet beef broth over them.
- Top with:
- Sautéed mushrooms
- Rainbow chard
- Halved pickled eggs
- Green onions
- Strips of nori
- Toasted sesame seeds
- Optional: drizzle of chili oil or lime juice
Chef’s Notes
- Pickled egg shortcut: soft-boil an egg (6.5 mins), peel, and marinate in soy sauce + vinegar for 1 hour.
- Want more magenta magic? Add a splash of raw beet juice just before serving.
- This dish balances umami, earthiness, and a bit of drama—perfect for when you want something beautiful and bold in a bowl.
Serve hot. Eat slowly. Let it ground you.
This is not just ramen—this is a whole mood.
