Japanese · Dinner
Black Garlic Oil Noodle Soup
Pork shoulder simmered in a soy and miso broth with garlic and ginger, finished with black garlic oil and served over ramen noodles with soft egg, scallion, bamboo shoot, and white pepper. The oil carries deep roasted-garlic notes against the savoury, umami-rich broth.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
702Calories
47.3gProtein
36.8gFat
45.1gCarbs
3.9gSugar
3.1gFiber
2380mgSodium
330mgChol
9.4gSat Fat
870mgPotassium
95mgCalcium
4.6mgIron
1.1mcgVitamin B12
4.5mgVitamin C
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the pork shoulder into thin strips, mince the garlic clove, grate the ginger, and halve the soft-boiled egg.
2
Sear
Heat sesame oil in a small skillet over medium-high heat and sear the pork slices 2 to 3 minutes per side until browned and cooked through.
3
Simmer
Pour chicken stock into a small saucepan, add minced garlic and grated ginger, and simmer over medium heat 10 minutes until fragrant and slightly reduced.
4
Bloom
Whisk white miso and soy sauce into the simmering stock, cooking over low heat 2 minutes until fully dissolved with no lumps.
5
Build
Place warmed ramen noodles in a deep bowl, ladle hot broth over them, then top with seared pork, egg halves, bamboo shoot, and scallion.
6
Finish
Spoon black garlic oil over the broth surface in a glossy pool, working quickly to preserve its aroma and depth.
7
Plate
Sprinkle white pepper over the bowl and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 4 tbsp4 tbsp black garlic oil
- 2 cup480ml chicken stock
- 2 tbsp2 tbsp white miso
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 7 oz200g cooked ramen noodles
- 22 eggs, soft-boiled and halved
- 22 scallion
- 4 tbsp40g bamboo shoot
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger, fresh
- 1/2 tsp1/2 tsp white pepper
