Black Garlic And Kimchi Ramen Broth Recipe

Black Garlic and Kimchi Ramen Broth Recipe for Deep, Comforting Flavor

The combination of rich, caramelized black garlic and spicy, fermented kimchi brings a level of savory warmth that sticks with me. This ramen broth is my answer when I want something comforting with an intense, layered flavor. The broth gets its depth from roasted mushrooms and onions, then it’s kicked up a notch with black beans and a homemade kimchi paste that adds punch and brightness. Thick noodles soak up the broth, while crispy tofu gives you something hearty to bite into with every spoonful.

I enjoy this recipe not just for its flavor, but for how each ingredient comes together to build something more than the sum of its parts. From the careful roasting to the final simmer with kimchi, every step adds character. It’s a bit of a project, but totally worth it when that first slurp hits.

What Makes This Broth Special

• Big umami flavor. Roasted mushrooms, black garlic, and fermented black beans create a broth that’s rich and satisfying.
• Spicy, tangy finish. I use an aged kimchi paste for a spicy kick that cuts through the richness.
• Balance of textures. Thick noodles soak up all that broth, and panfried tofu adds protein and crunch.
• Vegan friendly. Everything here is plant based, but you wouldn’t know it from all the deep, savory flavors.

Ingredients

This is what I gather before getting started:

• 5 dried shiitake mushrooms (or a small handful)
• 2 yellow onions, peeled and quartered
• 6 cloves black garlic (find at Asian markets or specialty grocers)
• 3 tablespoons fermented black beans (rinsed)
• 1 whole head garlic, halved horizontally
• 1 large carrot, chopped into big chunks
• 1 knob fresh ginger (about 2 inches), sliced
• 1 tablespoon neutral oil (like canola)
• 2 tablespoons soy sauce
• 1 tablespoon mirin or rice wine
• 1 tablespoon toasted sesame oil
• 8 cups water (or low sodium vegetable broth for extra flavor)
• 1 cup kimchi, chopped (plus extra for topping)
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean chili flakes), or to taste
• 2 teaspoons sugar
• Salt to taste
• 14 oz (400g) extrafirm tofu, pressed and cubed
• 12 oz (340g) thick ramen noodles or udon
• 2 green onions, thinly sliced
• Toasted sesame seeds for garnish

How to Make Black Garlic and Kimchi Ramen Broth

1. Roast the Vegetables

I start by preheating my oven to 425°F (220°C). I toss the shiitake mushrooms, quartered onions, garlic head, and carrots with oil on a baking sheet. I roast them for 25 to 30 minutes until they're deeply browned and starting to get crispy around the edges. This step is where most of the flavor builds up, so I wait until everything looks caramelized and smells amazing.

2. Build the Broth

I transfer the roasted vegetables to a big pot. Then I add the fresh ginger, black garlic, and fermented black beans. Next, I pour in the water or broth, bring it to a boil, and reduce to a low simmer. I let it go for about 45 minutes, uncovered, letting the broth concentrate. After this time, I strain out all the solids and push as much liquid as I can through the strainer for maximum flavor extraction.

3. Make the Spicy Kimchi Paste

While the broth simmers, I mix the chopped kimchi, gochujang, gochugaru, soy sauce, mirin, toasted sesame oil, and sugar in a small bowl. I let this sit while the broth finishes. The mixture softens and melds together, giving an explosive hit of flavor when stirred into the soup.

4. Prepare the Tofu

I cut the pressed tofu into bite size cubes. In a nonstick pan over medium high heat, I add a touch of oil and fry the tofu until it's golden and crisp on all sides. I sprinkle a little salt over the tofu as soon as it comes out of the pan. This adds crunch and a savory flavor that stands up to the broth.

5. Cook the Noodles

While the tofu is crisping, I cook the ramen or udon noodles following the package directions. I make sure not to overcook them, since they’ll sit in hot broth later. Once done, I rinse them under cool water, drain thoroughly, and set aside.

6. Mix and Serve

At this point, I return the strained broth to the stove and stir in the kimchi paste. I heat it gently until it’s just short of boiling, checking whether it needs a bit more salt or chili. I divide the noodles into bowls, ladle in the broth, and top with crispy tofu, extra chopped kimchi, green onions, and sesame seeds. Sometimes I throw in a few sheets of toasted nori or a drizzle of chili oil for even more flavor.

Tips and Variations

• For a smokier broth, try charring the mushrooms and onions over a gas burner or under the broiler before roasting.
• If you want extra heat, double up on the gochugaru or add a splash of chili oil to your bowl just before eating.
• Silken tofu can replace crispy tofu for a softer texture, but panfrying really gives a nice finish.
• If you haven’t got black garlic, 2 roasted regular garlic cloves can stand in, though the unique caramel flavor won’t quite be the same.
• You can prepare the broth in advance and keep it chilled for up to 3 days. Only add the kimchi paste and toppings when you’re ready to eat so the flavors stay bright.
• I like to add sautéed greens like spinach or bok choy for more color and nutrition.
• You can make this broth glutenfree by using tamari instead of soy sauce and glutenfree noodles.
• Try adding a handful of corn or edamame to the bowls for a pop of color and sweetness.
• Mix in a spoonful of miso paste for an earthier flavor profile if you like a more intense taste.

Frequently Asked Questions

Q: Do I need black garlic, or can I substitute something else?

Black garlic is unique for its sweet, deep flavor, but roasted regular garlic works if you can’t find it. The result will be slightly different, but still tasty. Specialty grocers and online stores usually sell black garlic if you want the real flavor boost.

Q: How do I store leftovers?

Broth and toppings keep well in the fridge for about three days if stored separately. It always tastes best when you reheat the broth and build a fresh bowl right before serving. If you store everything together, the noodles can get a bit soggy.

Q: Can I freeze the broth?

Yes, I freeze the strained broth without the kimchi paste or toppings for up to two months. When ready, thaw and reheat, then stir in the kimchi paste for the freshest flavor.

Q: How can I make this even more filling?

For a heartier meal, add blanched vegetables like baby corn, carrots, or bamboo shoots along with the tofu. A boiled egg (vegan or regular) is also a great addition if you want extra protein. Mixing in some cooked lentils or chickpeas gives a different twist too.

Share Your Ramen Creations!

I love hearing about how you make this broth your own. If you give the recipe a try, let me know how it turns out or share your own twists and creative changes. There are so many ways to play with flavor using black garlic, kimchi, and your favorite noodles. Enjoy the cozy vibes and bold tastes in every bowl!