Experiment No. 086 — Black Garlic Miso Ramen/Udon
Category
Mains → Umami Broth and Fermentation Lab
Scope
Develop a broth that uses black garlic’s caramelized, sweet-umami profile and pairs it with sautéed aromatics, mushrooms, and a layered oil finish for depth, warmth, and aromatic lift.
Objective
Construct a balanced, deeply savory broth where black garlic oil provides richness, ginger and mirin offer brightness, mushrooms build body, and udon serves as the neutral starch foundation.
Yield
2 large bowls or 3 small bowls
Prep and Cook Time
Prep: 10 minutes
Cook: 15–20 minutes
Total: 25–30 minutes
Formula — Weight, Volume, Ratio %
Weight = precision
Volume = accessibility
Ratio % = functional balance for scaling, adjusting richness, or increasing broth volume
Black Garlic Oil (Aromatic Fat Phase)
Black garlic, finely diced: 15–20 g, 2–3 cloves, 22%
Peanut or neutral oil: 30 ml, 2 tablespoons, 43%
Garlic, minced: 3 g, 1 clove, 4%
Sesame oil (finishing): 5 ml, 1 teaspoon, 7%
Salt pinch (optional): <1 g, a pinch, 1%
Total oil phase weight: ~70 g (ratio % based on this phase)
Heat peanut oil over low to medium heat. Add black garlic and gently sauté until the oil darkens and becomes caramel-sweet. Add minced garlic for 15–20 seconds. Remove from heat and swirl in sesame oil.
Broth Base (Primary Liquid Phase)
Green onion whites, sliced: 30 g, from 2 stalks, 6%
Garlic, minced: 6 g, 2 cloves, 1%
Ginger, grated: 5 g, 1 teaspoon, 1%
Salt: 5–10 g, 1–2 teaspoons, 1–2%
Mirin: 15 ml, 1 tablespoon, 3%
Sugar: 4 g, 1 teaspoon, 1%
Mixed mushrooms (shiitake, oyster): 120 g, 1 1/2 cups, 23%
Broth (garlic-ginger bone broth or vegetable stock): 480–720 ml, 2–3 cups, 62%
Total broth phase weight: ~770–960 g depending on broth amount
Sauté the green onion whites, garlic, and ginger in oil with salt. Add mushrooms and cook until they soften and brown. Deglaze with mirin, add sugar, and reduce slightly. Add broth and simmer 10–15 minutes.
Assembly Ingredients
Udon noodles: 200–250 g, 1 pack
Soft-boiled egg: 50 g, 1 egg
Green onion tops: 10 g, sliced
Nori or seaweed: 1–2 sheets, crushed
Red chili flakes: to taste
Sesame seeds: 5 g
Black garlic oil: from above
Boil udon for 3 minutes, drain, and set aside. In bowls, layer fresh mushrooms and green onion tops. Add noodles. Ladle in hot broth. Finish with black garlic oil, egg halves, nori, chili flakes, and sesame seeds.
Field Data and Observations
Black garlic oil provides caramelized sweetness and deep umami.
Mushrooms create broth body and add fibrous texture.
Green onions give both base aroma and fresh lift.
An 8-minute egg delivers a jammy center that blends into the broth.
A small amount of sesame oil dramatically increases aromatic finish.
Crispy shallots or fried leeks add optional crunch.
