Blackened Garlic Oat Milk Ramen

*Updated 10/14/2020* Behold, a vegan ramen so creamy it will give you food coma. An incredible & easy vegan ramen with creamy miso oat milk broth and blackened garlic oil.

Why I’m in love with this ramen:

  1. Oat Milk. Ever since Oatley took the world by storm and flooded every cafe with their barista grade oat milk, I’ve been requesting oat milk in all of my coffee orders. It’s got that natural sweetness with a really smooth, oat-y finish. Then I thought, since soy milk ramen is a thing, why not oat milk? While you cannot really taste the oat-y flavor when it’s in ramen form, oat milk has that unique viscosity. Since oat milk is thicker than most non-dairy milk options, I’d argue that it is one of the best ingredients for creamy vegan/vegetarian ramen.
  2. Blackened Garlic Oil. I’ve only recently been experimenting with blackened garlic oil and I must say, it is now one of my favorite things. It is so incredibly easy to make and quite honestly elevated my ramen tenfold. The Maillard reaction, a chemical process that gives seared steak its depth of flavor, aids garlic to develop its own flavors as well. With its char, the blackened garlic oil hints at earthy and floral notes, elevating the entire dish to a whole new crescendo.

The Quickest Bowl

Another thing I absolutely love about vegan ramen is how incredibly EASY it is! Rather than waiting more than a day for the ramen broth to come together, which, by the time it is done, my ramen cravings would have been over, I could put together one of these bowls in half an hour. So I urge you, give this ramen recipe a try! You will be surprised :))


Blackened Garlic Oat Milk Ramen

5 from 6 votes
Recipe by George L. Course: DinnerCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes

Behold, a vegan ramen so creamy it will give you food coma. Incredible vegan ramen with creamy miso oat milk broth and blackened garlic oil.

Ingredients

  • 300 grams ramen noodles

  • Oat Milk Broth
  • 1 tablespoon blackened garlic oil

  • 1/2 yellow onion, finely diced

  • 1/2 scallion, chopped

  • 1/4 teaspoon ginger powder

  • 1 teaspoon white pepper

  • 1 tablespoon mirin (or rice wine)

  • 1 tablespoon sesame seeds

  • 1 tablespoon miso paste

  • 1/2 tablespoon spicy broad bean paste (doubanjiang)

  • 3/4 cup oat milk (or other non-dairy milk)

  • 1.5 cups water

  • Blackened Garlic Oil
  • 8 cloves garlic, crushed

  • 1/4 cup vegetable oil

  • salt, to taste

  • Toppings
  • 1 scallion, sliced thinly

  • 1 grilled onion

  • 100 grams bean sprouts, blanched

Directions

  • Prepare the Blackened Garlic Oil. Crush the garlic with your knife.
  • In a pot, cook the garlic in vegetable oil on medium-high heat until they become black. Once done, turn off the heat and let cool for a bit.
  • Prepare the vegetables for the broth and toppings. Dice the onion finely.
  • Cut the scallion in half: slice one half into thin long strips and chop the other half roughly.
  • Finish making the blackened garlic oil by blending it with a food processor.
  • Now, it’s time to prepare the broth. First, heat up 1 tablespoon of the blackened garlic oil in a medium-sized pot. Sweat the yellow onion, spring onion, white pepper, and ginger powder together for 3 minutes (don’t over-caramelize!).
  • After 3 minutes, add in the sesame seeds, mirin, miso paste, spicy broad bean paste (doubanjiang). Cook this for 3 more minutes.
  • Finally, add the oat milk and water. Bring the broth up to a boil, and turn down the heat to simmer for 20 minutes.
  • When 20 minutes is almost up, start cooking the noodles. Cook the noodles according to what the packet specifies.
  • Once the broth is done, do a final tasting and adjust seasoning to taste. Assemble the ramen bowl and don’t forget to drizzle that blackened garlic oil all over. Enjoy!

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Leslie
Leslie
3 months ago

Made this today and it was a huge hit! My mother slurped it up and went for seconds. Thanks for another delicious meal! 🙂

Chris
Chris
10 days ago

What is the broad bean paste labeled as in Asian food market?