Black Garlic Umami Ramen
Black Garlic Umami Ramen is a rich, flavor-packed bowl of goodness featuring crispy enoki mushrooms, earthy shiitake and oyster mushrooms, and the deep, savory notes of black garlic. The broth, infused with a drizzle of shiitake mushroom oil, brings out an intense umami depth, while baby bok choy adds a fresh, crisp contrast. Topped with crunchy enoki, green onions, and optional extras like a jammy egg or nori, this ramen delivers a perfect balance of texture and taste. Cozy, nourishing, and irresistibly savory, it's the ultimate umami fix in a bowl.
Ingredients
Trim one inch from the bottom of the enoki mushrooms and slice them into bundles. Combine all seasonings in a shallow dish and mix to combine, dredge enoki mushrooms in the mixture, tapping off excess.
Heat 1/4 cup algae oil in a frying pan til shimmering, add mushrooms and pan fry until golden and crispy on both sides, about 3-4 mins per side.
Remove to a paper towel lined plate and season with salt, pepper, and chives (optional).
Heat algae oil in a pot on medium high heat. Add mushrooms and seared til browned. Add the whites of the green onions, and garlic, saute til softened. Season with salt and pepper.
Drizzle with Algae Shiitake Mushroom Oil to deepen mushroom flavor (optional).
Add bok choy or other vegetables of choice.
Deglaze with 2 cups of water, scraping brown bits. Add Immi ramen seasoning packet.
Add white peppercorns and season with salt to taste. Bring to a simmer for 10 minutes.
Add noodles and cook according to package instructions, about 4 minutes.
Add cooked noodles to a serving bowl, pour broth over. Top with mushrooms, boy choy, green onion and crispy enoki. Finish with toppings of choice - jammy egg, nori, sesame seeds, Algae Gochugaru Chill Oil.
