Black Garlic Ramen

by

Ramen night just got a gourmet twist with this Black Garlic Ramen recipe. Dive into a bowl of umami goodness that’s as comforting as it is delicious.

Ingredients

For the Black Garlic Oil:

  • 2 whole heads of black garlic, peeled
  • 1/2 cup neutral oil (canola or vegetable)
  • 2 cloves regular garlic, minced
  • 1 tablespoon sesame oil

For the Broth:

  • 8 cups rich pork bone broth (tonkotsu) or chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 piece kombu (dried kelp)
  • 2 dried shiitake mushrooms

For the Ramen:

  • 4 portions fresh ramen noodles
  • 4 soft-boiled eggs, marinated in soy sauce (ajitsuke tamago)
  • 4 slices chashu pork (braised pork belly)
  • 2 cups bean sprouts, blanched
  • 4 sheets nori (dried seaweed)
  • 2 green onions, thinly sliced
  • Bamboo shoots (menma)
  • Black sesame seeds
  • Chili oil (optional)

Instructions

Making Black Garlic Oil:

  1. In a small saucepan, combine black garlic cloves with neutral oil.
  2. Heat over low heat for 30 minutes, stirring occasionally until garlic is very soft.
  3. Transfer to a blender, add minced garlic and sesame oil.
  4. Blend until smooth. Strain if desired. Set aside.

Preparing the Broth:

  1. In a large pot, bring broth to a gentle simmer.
  2. Add kombu and dried shiitake mushrooms.
  3. Simmer for 30 minutes, then remove kombu and mushrooms.
  4. Add soy sauce and mirin. Keep warm.

Preparing Toppings:

  1. Cook eggs:
    • Boil water and carefully add eggs
    • Cook for exactly 6.5 minutes
    • Transfer to ice bath
    • Peel and marinate in soy sauce mixture if desired
  2. Blanch bean sprouts in boiling water for 1 minute, then shock in ice water.

Assembly:

  1. Cook ramen noodles according to package instructions. Do not overcook.
  2. In each serving bowl:
    • Add 2 tablespoons black garlic oil
    • Pour in hot broth
    • Add cooked noodles
    • Arrange toppings:
      • Sliced chashu pork
      • Halved marinated egg
      • Bean sprouts
      • Bamboo shoots
      • Nori sheet
      • Sliced green onions
      • Sprinkle of black sesame seeds
      • Drizzle of chili oil (if using)

Tips:

  • Black garlic can be found in Asian markets or made at home
  • Make the black garlic oil ahead of time
  • Don’t overcook the noodles – they should be slightly firm
  • Serve immediately while hot

Optional Add-ons:

  • Corn kernels
  • Butter
  • Wood ear mushrooms
  • Extra chili oil
  • Garlic chips

Preparation Time: 1 hour Cooking Time: 30 minutes Servings: 4 bowls

Storage:

  • Black garlic oil can be stored in refrigerator for up to 2 weeks
  • Broth can be stored in refrigerator for up to 3 days
  • Components should be stored separately and assembled just before serving

Note: For best results, serve immediately while noodles are hot and firm.