Creamy Black Garlic Ramen Recipe

1. Make the black sesame seed milk, if using: Combine the ingredients and 4 cups filtered water in a high-powered blender and blend on high speed for about 60 seconds, or until well mixed. Pour through a fine-mesh metal strainer into a bowl. (You might need to work a rubber spatula on the strainer to help the liquid go through.) Repeat this one more time to get a really smooth consistency.

2. Alternatively, make the coconut milk, if using: Combine the ingredients and 3 cups filtered water in a high-powered blender and blend on high speed for 1 minute. Pour the contents through a fine-mesh metal strainer and use a wooden spoon to help the liquid through. Repeat this straining process two more times. (If you want, you can also strain it once through a nut milk straining bag.) Store in an airtight container, in the fridge, for five to seven days.

3. Make the tofu: Preheat your oven to 400°F. Place the tofu in a bowl and toss with the sesame seed oil, salt and granulated garlic until evenly coated. Space the tofu equally apart on a parchment paper– or silicone mat–lined baking sheet and bake it until golden brown, 25 to 30 minutes. Pro tip: Don’t forget to shake the tofu halfway through baking to prevent it from sticking later on.

4. Make the broth: Place a soup pot over medium heat. Once the pot is hot, put in the sesame seed oil, onion and salt, and sauté until the onion becomes translucent and fragrant, about 4 minutes. Add the ginger, black garlic purée, liquid aminos, miso paste, tomato paste and sriracha, and cook for about 2 minutes while stirring to coat the onion. Add your black sesame milk and cook for about 3 minutes more. Pour in the veggie broth and lower the heat to a simmer. Cook, covered, over medium-low heat for 10 minutes.

5. Marinate the veggies: Combine the sesame seed oil, coconut aminos and sriracha in a large bowl. Immerse the mushrooms and bok choy in the mixture.

6. Give the broth a good stir and continue to cook it for 15 more minutes, covered, over medium-low heat.

7. While the broth simmers, heat a large cast iron skillet or flattop over medium-high heat. Remove your mushroom halves from their marinade and sauté them until soft and cooked down, about 5 minutes. Use tongs to flip the mushrooms; this step can get a bit smoky, so have a fan on. Remove the mushrooms from the pan and set aside. Repeat with the bok choy until all its sides are seared golden brown.

8. Make the ramen: Fill a separate large soup pot with salted water and bring to a boil. Cook your ramen noodles according to the package instructions. Drain. Add the cooked ramen noodles back to the hot empty pot and stir with a dash of veggie broth or sesame seed oil. Set aside.

9. To serve, place a generous amount of noodles in a large individual soup bowl, and then add a few ladles of broth, garnish with a slice or two of mushrooms, a quarter of bok choy and a few cubes of cooked tofu. Optionally, garnish it with sesame seeds and chili oil.