Midnight Garlic Black Ramen

A dramatic black garlic oil ramen with a deep, complex flavor profile that's perfect for late-night cravings.

Ingredients

• 8 cups chicken stock (preferably homemade or low-sodium)
• 1 whole chicken, cut into pieces (or 2–3 pounds bone-in chicken parts)
• 1 onion, halved
• 6 cloves garlic, smashed
• 1-inch piece fresh ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 4 portions dried ramen noodles (seasoning packets discarded)
• 8 cloves black garlic
• 1/4 cup toasted sesame oil (for black garlic oil)
• 4 soft-boiled eggs, marinated in soy sauce
• Roasted chicken breast or thigh, thinly sliced (from poached chicken or extra, optional)
• 3 green onions, thinly sliced
• 2 sheets nori, cut into strips
• 1/2 cup bamboo shoots, rinsed and drained
• 2 tablespoons toasted sesame seeds
• 1 cup bean sprouts
• 1/2 cup kimchi (optional)
• Kosher salt and black pepper, to taste

Preparation

1. In a large pot, add chicken pieces, onion, smashed garlic, and ginger. Cover with water (about 10 cups). Bring to a boil, then reduce heat and simmer uncovered for 3 hours, skimming off foam and fat as needed.
2. Strain the broth, discarding solids. Return broth to pot and stir in soy sauce, mirin, and sake. Simmer gently and adjust seasoning with salt and pepper.
3. To make black garlic oil, blend black garlic cloves with toasted sesame oil until very smooth. Set aside.
4. Bring a separate pot of salted water to a boil. Cook ramen noodles according to package instructions; drain well.
5. If desired, roast or pan-sear some chicken breast or thigh from the poached chicken, then slice thinly for serving.
6. To assemble, divide noodles among bowls. Ladle hot broth over noodles. Add a generous spoonful of black garlic oil to each bowl.
7. Top with chicken slices, halved marinated eggs, green onions, nori strips, bamboo shoots, toasted sesame seeds, bean sprouts, kimchi, and extra black garlic oil as desired.