A deep, umami-packed ramen featuring black garlic, miso broth, and smoky charred corn for a unique twist on the classic bowl.
🍜 Ingredients:
For the Black Garlic Broth:
- 4 cups chicken or vegetable broth
- 1 tbsp black garlic paste (or 4 cloves fermented black garlic, mashed)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1-inch ginger, grated
- 2 cloves garlic, minced
For the Toppings:
- 2 packs fresh ramen noodles
- 1/2 cup corn kernels (charred in a pan)
- 2 soft-boiled eggs (halved)
- 1/2 cup sliced mushrooms (shiitake or enoki)
- 1 green onion, finely chopped
- 1 tsp sesame seeds
- Nori (seaweed) for garnish
🔥 Instructions:
- Make the broth: In a pot, heat sesame oil and sauté garlic and ginger. Add black garlic paste, miso paste, and soy sauce, stirring until combined. Pour in the broth and simmer for 10-15 minutes.
- Char the corn: In a hot pan, dry-roast the corn until lightly blackened and caramelized.
- Cook the noodles: Boil the ramen noodles according to package instructions. Drain and set aside.
- Assemble the bowl: Divide the noodles into bowls, pour over the hot black garlic broth, and top with charred corn, mushrooms, soft-boiled eggs, and green onions.
- Garnish & serve: Sprinkle with sesame seeds and add a sheet of nori on the side. Enjoy!
✅ Pros:
✔️ Deep, rich umami flavor from black garlic.
✔️ Unique smoky sweetness from charred corn.
✔️ Nutrient-packed and satisfying.
❌ Cons:
❌ Black garlic can be tricky to find.
❌ Requires some prep time for the broth.