Hey foodie friends!
It’s Al here, back in the kitchen and juggling the joy of family life with my culinary adventures. As you know, I’m always on the lookout to spice up our family meals with unconventional, flavour-packed dishes – it’s a little something to keep things interesting amidst the beautiful chaos of raising three energetic boys and our little princess, Phillipa.
Today, I’m steering away from my usual culinary comfort zone and diving into the deep, aromatic waters of Japanese-inspired cuisine – with an Al’s Cooking Blog twist, of course!
I’ve always been captivated by the intricate layers of flavor that define Asian cooking. So, I decided to take on a beloved classic but infuse it with an ingredient that’s as mysterious as it is delicious – black garlic. Friends, let me introduce you to my “Unconventional Umami: Black Garlic Ramen with Crispy Tofu and Wild Mushrooms.”
Now, black garlic might sound a bit exotic, but it’s essentially garlic that’s been aged and fermented until it takes on a sweet, syrupy quality, and an umami-packed flavor that’s absolutely to die for. Pair that with the earthy tones of wild mushrooms, and you’ve got a broth that’ll hug your soul with every spoonful.
As for the tofu, oh, the tofu! I know it gets a bad rap sometimes, but wait until you’ve tried it my way. Oven-baked until it’s as crispy as a sunny autumn morning, it’s the perfect protein-packed addition to this dish – and a brilliant way to introduce new textures to the kiddos.
In this recipe, every slurp tells a story of flavor harmony, and it’s the sort of comfort you want after a day of chasing after little ones (or, let’s be honest, trying to convince them that their socks can, in fact, walk to the laundry basket on their own).
So, gather up these simple ingredients, let’s break out the pots and pans, and create some magic together! I can almost hear the chopsticks clinking and the contented ‘mmms’ as this dish hits the family table.
If you give this Black Garlic Ramen a try, do let me know how it goes down with your crew. I’d love to hear if it was a hit or if you’ve added your own little twist to the mix. That’s the beauty of cooking – it brings us all together, one savory, steaming bowl at a time.
Happy cooking, everyone, and remember to cherish those little (and big) moments around the dinner table.
Until next time, keep those taste buds curious!
Al
Ingredients
– 2 liters of vegetable stock
– 4 tablespoons soy sauce
– 2 tablespoons mirin
– 1 tablespoon sesame oil
– 6 cloves of black garlic, finely minced
– 1 teaspoon grated ginger
– 200 grams shiitake mushrooms, sliced
– 200 grams oyster mushrooms, torn into pieces
– 1 large carrot, julienned
– 100 grams baby spinach
– 400 grams firm tofu, pressed and cut into cubes
– 2 tablespoons cornflour
– 300 grams ramen noodles
– 1 tablespoon vegetable oil, for frying
– Salt to taste
– Sesame seeds, for garnish
– 4 green onions, thinly sliced, for garnish
– 1 small bunch of cilantro, chopped, for garnish
– Chili flakes (optional), for garnish
– 4 soft-boiled eggs, peeled and halved, for serving (optional)
Method
1. Start by preparing the tofu. Preheat the oven to 200°C (390°F). Toss the cubed tofu with the cornflour until well-coated. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake in the oven for 25-30 minutes, flipping halfway through, until they are golden and crispy.
2. While the tofu is baking, make the broth. In a large pot, combine the vegetable stock, soy sauce, mirin, sesame oil, black garlic, and grated ginger. Bring to a low simmer over medium heat and let it infuse for about 20 minutes. Taste and adjust the seasoning with salt if necessary.
3. Add the sliced shiitake and oyster mushrooms to the broth. Allow them to simmer gently for 10 minutes until they’re softened and the broth is flavored with their umami essence.
4. Bring a separate pot of water to a boil. Cook the ramen noodles according to the package instructions, usually boiling for 4-5 minutes, until al dente. Drain and set aside.
5. In the last 2 minutes of the broth simmering, add the julienned carrot and baby spinach to the pot, allowing them to cook slightly but retain some crunch and freshness.
6. To assemble the ramen, divide the cooked noodles between the bowls. Pour the hot broth and vegetables over the noodles.
7. Top each bowl with the crispy tofu cubes. If using, place a soft-boiled egg, cut side up, in the bowl.
8. Garnish with sesame seeds, sliced green onions, cilantro, and chili flakes if desired. Serve immediately while everything is piping hot.
