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. They’re heated over a period of weeks, caramelizing the cloves. The result is near-black and imbued with a complex, savory, almost sweet flavor. One of the first steps of making ramen is using fresh ramen noodles. Its the type of ramen that makes the bowl perfect. Tonkotsu broth is the broth of choice when using garlic as it complements the garlic flavor. The type of noodle – and broth – varies by region in Japan and it can get quite complicated trying to break down all of the different varieties. We really have no patience when we are hungry..so we came up with a Quick Black Garlic oil version below.
Shoyu Vegetable Black Garlic Ramen Recipe makes 2 servings and takes only 15 minutes on the stovetop.