Description
A rich and flavorful shoyu ramen infused with garlic in three distinct ways, offering a warm and complex flavor profile.
Ingredients
Scale
- 1 whole head of garlic
- 1 teaspoon olive or neutral oil
- 8 cloves garlic, thinly sliced
- 3 tablespoons neutral oil
- 1.5 litres (6 cups) chicken stock
- 4 cloves garlic, roughly smashed
- 3cm piece fresh ginger, sliced
- 3 green onions, whites only
- 1 piece kombu (optional)
- 2 teaspoons toasted sesame oil
- 60ml (¼ cup) Japanese soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (or dry sherry)
- 2 cloves garlic, finely grated
- 1 teaspoon sugar
- 4 eggs, at room temperature
- 2 tablespoons soy sauce + 2 tablespoons mirin + 2 tablespoons water
- 320g fresh ramen noodles
- Toppings: sliced chicken, green onion greens, sesame seeds, nori sheets, sliced bamboo shoots, corn kernels, bean sprouts
Instructions
- Preheat the oven to 200°C / 400°F. Roast garlic for 40 minutes.
- Boil eggs gently for 6 minutes 30 seconds, then transfer to ice water.
- Mix soy sauce, mirin, sake, grated garlic, and sugar; simmer for 2 minutes.
- Fry the sliced garlic in cold oil until golden, about 8–10 minutes.
- Sauté garlic, ginger, and green onion whites in reserved oil.
- Pour in chicken stock; if using kombu, add it now.
- Simmer for 20 minutes, strain, and stir in sesame oil.
- Preheat serving bowls by filling them with boiling water.
- Cook ramen noodles separately per package instructions.
- Assemble each bowl with shoyu tare, broth, noodles, roasted garlic, and toppings.
Notes
For added depth, try making mayu, a black garlic oil to drizzle over the finished bowl.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Boiling, Frying, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 370mg