There are many reasons why your Top Ramen* just can’t compete with the real thing. First and foremost, the broth. Powdered chicken, rendered fat, silicon dioxide, sodium alginate and natural and artificial flavors just can’t compare with a slow cooked bone broth and masterfully made tare seasoning.

Second, the noodles. Homemade ramen noodles get their density and chewiness from a herculean effort of working the dough so thoroughly that the gluten forms intricate networks akin to the Tokyo subway system. Dried ramen noodles are typically flash fried in oil to create pores that allow them to cook quickly; as a result they’re less springy and less tender.

Third, the extras. Of course, the marinated egg is divine and the chashu pork is exquisite, but there are more subtle ingredients that establish the bowls’ complexity. One of my favorite is black garlic oil.

Black garlic oil, or mayu, is made of garlic that has been cooked slowly in oil over a long period of time until it turns nearly black. The result is a smoky, toasty, umami-rich flavoring that adds an incredible amount of depth to the broth.

While black garlic oil is most often associated with ramen, I find it to be a tasty and unique addition to roasted vegetables, stir-fries, smoked barbecue ribs, seared chicken thighs, or, of course, my Ultimate Recovery Congee. Hell, I’ll even dip my bread in it if the mood strikes. It keeps well in the fridge so make a big batch and have it on hand to add that nice umami touch to any dish.

*It should be said that I am not above Top Ramen, or any quick cup of noodles for that matter. In high school my favorite was the cheddar cheese variety, which should give you a good idea of my love for trashy food. These days, I tend to throw the seasoning package away and make my own broth with a quick blend of dashi, mirin, and tamari, (topping it with some garlic oil if I happen to have it around), but if I’m feeling particularly low energy or nostalgic, I’ll sprinkle in that magical combination of sodium-ates and call it a day.

Black Garlic Oil (Mayu)

Not to be confused with the fermented black garlic, this garlic oil is named as such to avoid calling it by its less enticing but more accurate epithet: burnt garlic oil. The trick to making this recipe delicious is to resist temptation to turn up the heat - cooking the garlic too quickly will result in the bitter compounds to come out. Instead, adopt your new mantra: low and slow.

Yield: 1/2 cup
Prep time: 10 minutes
Cook time: 20-40 minutes

1/4 cup neutral flavored oil
12 medium garlic cloves, minced (about 4 tablespoons total), divided
2 red chilis, minced
1/4 cup toasted sesame oil
1 teaspoon white sugar
Salt

Combine oil and 10 cloves of minced garlic in a small saucepan and cook over medium low heat until the garlic starts to brown. Reduce heat to low and continue to cook, stirring frequently, until garlic turns very dark brown to black and quite sticky. This process will take somewhere between 20 to 40 minutes depending on your stove. Temporarily remove from heat and add remaining 2 cloves minced garlic and red chilis. Return to heat and cook 1 minute more. Transfer to a blender and add sesame oil, sugar, and a pinch of salt. Blend on high speed until completely pulverized, about 30 seconds. Taste and add more seasoning if necessary. Transfer to a sealable container and store in the refrigerator up to a month.