A bowl of black garlic ramen is all about depth, warmth and that slow, savoury, salty sweetness we all love. We start by building a broth that’s properly layered with the soft caramel notes of Black Garlic, savoury Organic Miso & Garlic Paste, and the rich, tangy hit from our Organic Tamari Soy Sauce with Black Garlic.

The resulting flavour is really something special that, when poured over noodles, tender greens, tofu and a jammy egg, gives you a bowl that’s comforting and full of character. 

Serves 2

INGREDIENTS

For the tamari stained eggs:

2 large eggs

2 cloves of garlic

8 tbsp Organic Tamari Sauce with Black Garlic

For the ramen:

125g of maitake or shiitake mushrooms, sliced

1 tbsp Organic Miso & Garlic Paste

6 cloves Black Garlic, mashed

1 litre good quality vegetable stock

2 tbsp Organic Tamari Soy Sauce with Black Garlic

200g noodles

200g tofu, cubed

1 head bok choi, halved

1 carrot, julienned

Handful of pea shoots 

1 tbsp sesame seeds

Oil for cooking

Salt & pepper to taste

METHOD:

1. Prepare the eggs: Place them in boiling water for 6½ minutes, then transfer to a bowl of iced water and allow to cool completely. Peel off the shell. 
2. Add 8 tbsp of Organic Tamari Soy Sauce with 2 whole cloves of garlic to a large jar and top up with cold water. With the lid on, shake to combine, then drop the eggs into the jar, seal and place in the fridge whilst you prepare the rest of the ramen. (You can do this the day before and leave overnight).
3. Warm a splash of oil in a medium saucepan. Add the mushrooms and cook until softened and lightly golden. Stir in the Organic Miso & Garlic Paste and mashed Black Garlic, letting them sizzle for a minute or two to release their aroma.
4. Pour in the vegetable stock, then add the Organic Tamari Soy Sauce. Bring to a gentle simmer and cook for 10–15 minutes until the broth tastes rounded, savoury and slightly sweet.
5. Cook the ramen noodles according to packet instructions.
6. Add the tofu to the broth to warm through, followed by the bok choi for the final two minutes of cooking (this will keep the veg nice and bright, with a good crunch).
7. Divide the noodles between bowls. Ladle over the hot black garlic broth, making sure each bowl gets plenty of mushrooms, tofu and greens. 
8. Top with the halved eggs, pea shoots and sesame seeds, finishing with an extra drizzle of tamari sauce if you like. 

Tips:

Soaking the eggs overnight in the soy sauce will give you a wonderful stain on the egg, reminiscent of a classic Japanese tea stained egg, but with a wonderful garlicky twist! 

Stick rigidly to the egg cooking time and don’t be tempted to skip the iced water step - it’s the perfect conduit to a beautiful jammy ramen egg.