What is Black Garlic Shio Ramen?
If you like garlic in your ramen this is the recipe for you! Black garlic shio ramen made with Hakubaku Authentic Japanese Ramen will hit the spot! Black garlic is about the taste and not a type of garlic. It’s this caramelized garlic with the shitake mushrooms that makes this bowl unique and high in umami. Black garlic sauce can be made in advance if you like, but, we use the quick version.
Make the black garlic oil ahead of time and put it in the fridge in an air-tight container. Black garlic oil should be good for several weeks if chilled and sealed. We took the quick route on making the black garlic, but, if you want a full-bodied recipe check this out.
We topped our bowl with fresh bean sprouts, menma (bamboo shoots), green onion, and a tamago shoyu egg. Don’t worry about seasoning the chicken breast, it won’t need it as there will be a ton of flavor in the broth.
Black garlic shio ramen comes from the Aomori prefecture region of Japan and is simple to make. Enjoy the layers of flavor that will warm you up on a chilly day.
Ingredients: (serves 2)
2 cups water
Ramen broth
2 teaspoon light soy sauce
1 teaspoon sugar
4 ounces shiitake mushrooms, sliced
1 teaspoon rice vinegar
1 tablespoon oil
2 inch ginger, minced
4 cups chicken broth + 1 cup water
Preparation
- Prepare ramen eggs (see our recipe here) You can do this in advance.
- Make Quick Black Garlic Sauce – SUPER EASY!
- In a small pot add the vegetable oil and the garlic. Cook over medium-low heat until the garlic turns a deep brown almost black color, stirring frequently.
- Remove the garlic mixture from heat and let cool.
- In a blender add the cooled garlic mixture, sesame oil, salt, and togarashi shichimi.
- Blend the ingredients until combined. Pour mixture into a bowl and set aside until ready to use.
- Cook chicken breast: In a nonstick skillet add the chicken breast and cover with about 2 cups of water. Cook the chicken over medium heat until the water begins to simmer. Flip the chicken breast and cover it with a lid. Cook the chicken for 20 minutes. Remove the chicken from the water and let it cool. Shred the chicken and refrigerate until ready to use.
- In a pot add the soy sauce, sugar, and rice vinegar. Cook over medium heat until the mixture is bubbling then add the ginger and shiitake mushrooms. Cook until the mushrooms are tender then add the water.
- Bring the water to a boil and add the chicken stock, stir
- Add the noodles and cook for 2 minutes for firm or 2:30 for soft.
- Pour the ramen into two bowls and pour 2 tablespoons of the black garlic oil over each
bowl. Top with the shredded chicken and ramen eggs.
- Add the bamboo shoots, bean sprouts, green onions, sesame seeds, and sesame oil.
- Enjoy!
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