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.