What is Shoyu Vegetable Black Garlic Ramen?
Despite what its name might suggest, this isn’t actually a variety of garlic; it’s merely a special preparation. Our Shoyu Vegetable Black Garlic Ramen Recipe uses regular heads of garlic. Traditional Black Garlic sauce is simmer over time releasing the savory goodness. The result is near-black and imbued with a complex, savory, almost sweet flavor. For our recipe, we recreate the flavor with our quick method on the stovetop.
Shoyu Vegetable Black Garlic Ramen Recipe makes 2 servings and takes only 20+ minutes on the stovetop.
Ingredients
- 2 Shoyu ramen packs with soup BUY NOW>>
For Quick Black Garlic oil:
- ¼ cup vegetable oil
- 10 cloves black garlic, minced
- ¼ cup toasted sesame oil
- ¼ teaspoon kosher salt
- ½ teaspoon togarashi shichimi (Japanese 7-spice mix)
For serving:
- 1 pound roast pork, thinly sliced
- 4 soft-boiled eggs
- 2 cups vegetable stock, low sodium
- 1 Tbsp vegetable oil
- 1/2 lb shiitake mushrooms, stems removed, and caps thinly sliced
- 1/2 bunch collard greens, ribs removed and chopped
- 1 bunch scallions, thinly sliced, white and green parts separated
- 1, 2 in. piece of ginger, minced
- 2 Tbsp black garlic oil
- 2 Tbsp sesame oil
- 1/4 tsp. sea salt
- 1/2 lb ramen noodles
- 4 tsp soy glaze (optional)
- For Garnish: Thinly sliced scallions (green part), Furikake seasoning, chili oil or red pepper flakes
Directions
For the black garlic oil:
Heat a small saucepan over medium-low heat, add the vegetable oil and garlic, and cook, stirring occasionally, until the garlic turns a deep brown, almost black, about 10 minutes. Remove the mixture from heat, and let cool. Add the black garlic mixture, sesame oil, salt and togarashi to a blender and blend until completely combined. Transfer to a resealable container and refrigerate for up to 2 month
For serving:
- Make the black garlic oil using the above instructions. Easy to make ahead of time and store well in airtight containers.
- Bring a medium pot of water to a rolling boil. Gently place the eggs in the water and boil for 6 minutes. Remove with a slotted spoon and rinse under cold water for about one minute. Set aside to cool.
- Prepare your ingredients: remove mushroom stems and thinly slice caps, thinly slice scallions at an angle, and separate the green and white parts. Roughly chop your collard greens and mince your ginger.
- In a large pot – heat 1 Tbsp vegetable oil on medium-high heat. Once hot, add mushrooms and cook until browned and softened, about 8-10 minutes.
- Add ginger, black garlic oil, scallions (white parts only), and sesame oil, and cook for about 1-2 minutes.
- Add Shoyu packets, soy glaze, and 6 cups of water. Bring it to a simmer. Then, add collard greens and simmer for about 10 minutes.
- While the broth simmers, cook your ramen noodles in a pot of boiling water- 2:00 for firm, 2:30 for softer. Drain noodles and set aside.
- Peel and cut your hardboiled eggs in half and set them aside.
- Once the broth has simmered, remove from heat and salt and pepper to taste. Add in red pepper flakes (or chili oil) for a bit of spice if you prefer or allow guests to add to their own individual bowl.
- Place a heaping pile of noodles in each bowl and ladle the broth until full. Top with half of the egg, green onion tops, and a pinch of Furikake seasoning (chili or red pepper flakes are just as good)
