The Best Chicken Ramen With Black Garlic Recipe
If you’re craving a comforting, flavorful bowl of ramen, this Chicken Ramen with Black Garlic is the recipe you need. Packed with umami from black garlic and perfectly tender chicken, it’s a meal that will warm your soul and impress your taste buds.
What Is Ramen?
Ramen is a beloved Japanese noodle soup dish that has become a global sensation. It typically features a rich, savory broth, noodles, and a variety of toppings, ranging from proteins like chicken, pork, or tofu to vegetables, soft-boiled eggs, and aromatic garnishes. While instant ramen may come to mind for many, authentic ramen is a culinary art that offers endless possibilities for customization. The heart of any ramen dish is its broth, which can range from light and clear to creamy and rich, depending on the ingredients and preparation techniques.
What is Black Garlic
Black garlic is a unique ingredient that elevates this ramen recipe to new heights. It is regular garlic that has been fermented under controlled conditions, transforming its flavor and texture. The fermentation process results in soft, black cloves with a sweet, tangy, and slightly smoky taste—comparable to balsamic vinegar or molasses. Unlike raw garlic, black garlic is mellow, making it a versatile addition to a variety of dishes. It can be blended into sauces, spread on bread, or used as a garnish, adding depth and complexity to your cooking.
In this recipe, black garlic is incorporated into the broth, infusing it with its signature umami flavor and creating a ramen experience that’s both comforting and sophisticated.
Why You’ll Love This Recipe
- Umami Explosion: The black garlic adds a rich, savory depth that’s irresistible.
- Simple Ingredients: You don’t need a long list of specialty items to make restaurant-quality ramen at home.
- Customizable: Adjust the toppings and spice level to suit your taste.
Ingredients You’ll Need To Make Chicken Ramen With Black Garlic
- Chicken: It’s best to use bone-in, skin-on chicken breast for the recipe. Cooking with the skin and bones adds incredible flavor, but you can use a skinless, boneless chicken breast if you prefer.
- Oils: Use a neutral oil, such as vegetable, safflower, or sunflower oil, for cooking the chicken, and sesame oil for the ramen broth, which adds a nutty depth to the dish.
- Black Garlic: Opt for fresh black garlic rather than black garlic powder. The sweet, tangy notes of real black garlic are essential for a rich broth.
- Fresh Ginger and Scallions: This classic Asian aromatic combination forms the backbone of the dish’s flavor, providing warmth and freshness.
- Shiitake Mushrooms: These mushrooms contribute an earthy, umami-rich layer to the broth.
- Soy Glaze: A thicker, more intense soy flavor that enhances the depth of the broth. If unavailable, traditional soy sauce can be used as a substitute.
- Mirin: This sweetened rice wine adds a subtle sweetness and balances the savory flavors in the broth.
- Chicken Stock: Prepared chicken stock is perfect for this recipe, making it quick and easy to prepare while still delivering a flavorful base.
- Baby Bok Choy: Adds a fresh, slightly bitter note that balances the richness of the broth.
- Eggs: Soft-boiled eggs with a jammy yolk are the quintessential ramen topping, adding creaminess to the dish.
- Ramen Noodles: Dried noodles are the most accessible, but fresh noodles can elevate the dish to an authentic experience.
- Nori Komi Furikake: This seaweed-based seasoning adds a finishing touch with its savory, umami-packed flavor.
Step-By-Step Guide To Making Black Garlic Chicken Ramen
- Step 1: Cook the chicken. Start by preheating the oven to 375° F. Pat the chicken dry and season with sea salt and black pepper. Add the neutral oil and heat over medium heat in a large oven-safe Dutch oven. Add the chicken skin side down to the hot pan, and cook until the skin is golden brown, about 5 minutes. Flip and cook another 5 minutes. Transfer the skillet to the oven and roast for 30 minutes until the chicken is cooked through (165°F). Remove from the oven and cover until ready to serve.
- Step 2: Using the same pan, pour off any excess fat and add the sesame oil. Add the mushrooms, scallions, and ginger and cook for 3 minutes. Add the black garlic and cook for 1 minute. Add soy glaze and murin and stir to combine.
- Step 3: Add the stock, bring it to a boil, and simmer uncovered for 5 minutes. Add the baby bok choy and cook another 5 minutes. Season to taste.
- Step 4: At the same time as you prepare the broth, heat a pot filled with water (enough to also eventually cook the noodles). Once boiling, gently lower the eggs. Let cook for 7 minutes. When the timer goes off, immediately move the eggs to an ice-water bath. When cool enough to handle, peel eggs and set aside.
- Step 5: Add the ramen noodles to the still boiling water and cook for 2-3 minutes (or according to package directions). Drain and divide between two bowls.
- Step 6: Slice the chicken breast. Add to the bowls of noodles. Spoon the broth over the noodles and chicken. Slice the eggs lengthwise and place them in the bowl. Sprinkle the Furikake over the dish and lightly salt and pepper the egg. Top with sliced scallion greens. Enjoy.
Tips For Success When Making Chicken Ramen With Black Garlic
- Don’t Skip the Black Garlic: It’s the star ingredient and makes a big difference in flavor.
- Cook the Eggs Just Right: Soft-boiled eggs with a jammy yolk are ideal. Boil them for about 6-7 minutes and then cool them in ice water before peeling.
- Customize Toppings: Add corn, bamboo shoots, or your favorite vegetables for extra texture and flavor.
Frequently Asked Questions
Can I use another protein instead of chicken?
Absolutely! Pork belly, shrimp, or tofu are great alternatives.
Where can I find black garlic?
Black garlic is often available in specialty grocery stores, Asian markets, or online. Some larger supermarkets may also carry it in the produce or spice section. You will find it in a refrigerated section, usually in plastic packaging.
Is this recipe spicy?
The recipe is not spicy, but you could add chili oil or red pepper flakes if you desire some heat.
Black Garlic & Chicken Ramen The Perfect Comfort Dish
Making ramen at home might sound intimidating, but this Chicken Ramen with Black Garlic recipe is approachable and packed with flavor. Whether you’re new to ramen or a seasoned fan, this dish is sure to become a favorite. Try it today and discover the magic of black garlic in your cooking!
Black Garlic & Chicken Ramen
Ingredients
- 2 chicken breasts either boneless or bone-in with the skin on
- Vegetable or other neutral oil for cooking
- 1 Tbsp sesame oil
- 4-5 cloves of black garlic minced
- 3 Tbsp fresh ginger minced
- 1 cup thinly sliced shiitake mushrooms
- 4 scallions thinly sliced reserving the green tops for garnish
- 3 Tbsp soy glaze or paste you can substitute traditional soy sauce
- 3 Tbsp mirin
- 4 cups chicken stock
- 2 cups roughly chopped baby bok choy
- 2 large eggs
- 6 oz dried ramen noodles
- 1 Tbsp Nori Komi Furikake
- Salt and Pepper for seasoning Black Garlic Sea Salt from Jacobsen Salt Co. is a nice addition
Instructions
Cook Chicken
- Preheat the oven to 375° F. Pat the chicken dry and season with salt and pepper.
- In a large oven-safe dutch oven, add the vegetable oil and heat over medium heat. Add the chicken skin side down to the hot pan, and cook until the skin is golden brown, about 5 minutes. Flip and cook another 5 minutes.
- Transfer the skillet to the oven and roast for 30 minutes (if you use boneless breasts, reduce that time to about 20 minutes) until the chicken is cooked through (165°F). Remove from the oven, transfer the chicken to a plate, and cover until ready to serve.
The Broth
- Using the same pan, pour off any excess fat and add the sesame oil. Add the mushrooms, scallions, and ginger and cook for 3 minutes. Add the black garlic and cook for 1 minute. Add soy glaze, and murin and stir to combine.
- Add the stock, bring it to a boil and simmer uncovered for 5 minutes. Add the baby bok choy and cook another 5 minutes. Season to taste.
Eggs & Noodles
- At the same time as you prepare the broth, heat a pot filled with water (enough to also eventually cook the noodles). Once boiling gently lower the eggs. Let cook for 7 minutes.
- When the timer goes off, immediately move the eggs to an ice water bath. When cool enough to handle, peel eggs and set aside.
- In the still boiling water, add the ramen noodles and cook for 2-3 minutes (or according to package directions). Drain and divide between two bowls.
Assemble The Ramen
- Slice the chicken breast. Add to the bowls of noodles. Spoon the broth over the noodles and chicken. Slice the eggs lengthwise and place them in the bowl. Sprinkle the Furikake over the dish and lightly salt and pepper the egg (this is where you can use the black garlic salt if you have it). Top with sliced scallion greens. Enjoy.
