Delicious Black Garlic Ramen in Just 5 Steps

Ready to take your ramen game to the next level? This savory black garlic ramen recipe is your ticket. It features a rich, umami-packed broth topped with a drizzle of homemade ma-yu, a dark, aromatic oil that adds a unique smoky, nutty flavor. This distinct taste transforms a simple bowl of noodles into an unforgettable meal. In just 45 minutes, you can create a restaurant-quality ramen right in your own kitchen.

What is Black Garlic Ramen?

Black garlic ramen is a popular variation of traditional ramen that’s defined by its distinctive topping: ma-yu (マー油). Ma-yu is a dark oil infused with the flavor of charred garlic. While the base broth can vary, it’s commonly paired with a rich and creamy broth. The savory richness of the broth is perfectly complemented by the smoky, slightly bitter notes of the black garlic oil, creating a complex and deeply satisfying bowl.

Ingredients for Your Black Garlic Ramen

For the Ma-yu (Black Garlic Oil)

• 6 cloves garlic, peeled
• 1/2 cup neutral oil (like vegetable or canola)
• 1 tbsp sesame oil

For the Broth & Flavor Base

• 4 cups rich chicken or beef broth
• 1 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp grated ginger

For the Ramen Bowl

• 2 servings fresh or dried ramen noodles
• Cooked chicken breast or beef slices
• 2 soft-boiled eggs, halved
• Sliced green onions
• Nori (dried seaweed) sheets

How to Prepare and Assemble Your Black Garlic Ramen

1. Make the Ma-yu: In a small, heavy-bottomed pot, combine the garlic cloves and neutral oil. Heat over low-medium heat. The goal is to slowly char the garlic, not burn it. Stir frequently until the garlic turns a dark black color, about 10-15 minutes. Remove the pot from heat and carefully mash the charred garlic with a spoon. Stir in the sesame oil. Strain the oil through a sieve, pressing on the solids to extract all the flavor. Set aside.
2. Prepare the Broth: In a medium saucepan, combine the broth, miso paste, soy sauce, and ginger. Bring the mixture to a low simmer and stir until the miso is completely dissolved. Keep the broth warm over low heat.
3. Cook the Noodles: Cook the ramen noodles according to package directions. Drain them and divide evenly between two large ramen bowls.
4. Assemble the Bowl: Pour the hot broth over the noodles in each bowl. Arrange your chicken or beef, soft-boiled eggs, green onions, and nori sheets on top of the ramen.
5. Drizzle and Serve: Drizzle the homemade ma-yu generously over the surface of the broth in each bowl. Serve immediately.

Tips for a Perfect Ramen Bowl

• Don’t Rush the Ma-yu: The key to great black garlic oil is patience. If the garlic burns too quickly, it will taste bitter. Slow and steady charring is the way to go.
• Customize Your Toppings: Feel free to get creative with your toppings. You can add corn, bamboo shoots (menma), or even a handful of bean sprouts for extra texture.
• Keep It Hot: To prevent the noodles from becoming mushy, make sure your broth is piping hot when you pour it into the bowl.

Conclusion

This black garlic ramen recipe allows you to experience the rich, smoky flavors that make this dish a favorite. The combination of the hearty broth and the unique, savory ma-yu creates a deeply satisfying and impressive meal that is well worth the effort.

Delicious Black Garlic Ramen in Just 5 Steps

foodifa

A recipe for a delicious ramen bowl featuring a rich broth and a signature smoky black garlic oil (ma-yu).

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian, Japanese

Servings 2

Calories 750 kcal

Ingredients

  

For the Ma-yu (Black Garlic Oil)

• 6 cloves garlic peeled
• 1/2 cup neutral oil like vegetable or canola
• 1 tbsp sesame oil

For the Broth & Flavor Base

• 4 cups rich chicken or beef broth
• 1 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp grated ginger

For the Ramen Bowl

• 2 servings fresh or dried ramen noodles
• Cooked chicken breast or beef slices
• 2 soft-boiled eggs halved
• Sliced green onions
• Nori dried seaweed sheets

Instructions

 

• Make the Ma-yu: In a small, heavy-bottomed pot, combine the garlic cloves and neutral oil. Heat over low-medium heat. The goal is to slowly char the garlic, not burn it. Stir frequently until the garlic turns a dark black color, about 10-15 minutes. Remove the pot from heat and carefully mash the charred garlic with a spoon. Stir in the sesame oil. Strain the oil through a sieve, pressing on the solids to extract all the flavor. Set aside.
• Prepare the Broth: In a medium saucepan, combine the broth, miso paste, soy sauce, and ginger. Bring the mixture to a low simmer and stir until the miso is completely dissolved. Keep the broth warm over low heat.
• Cook the Noodles: Cook the ramen noodles according to package directions. Drain them and divide evenly between two large ramen bowls.
• Assemble the Bowl: Pour the hot broth over the noodles in each bowl. Arrange your chicken or beef, soft-boiled eggs, green onions, and nori sheets on top of the ramen.
• Drizzle and Serve: Drizzle the homemade ma-yu generously over the surface of the broth in each bowl. Serve immediately.

Notes

he ma-yu can be made in advance and stored in an airtight container for up to a week.

Keyword black garlic oil, Black garlic ramen, Japanese food, ma-yu, noodle soup, ramen recipe