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.

Something 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.


Why I’m in love with this:

  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 (also known as Mayu). 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.

Blackened Garlic Oat Milk Ramen

4 from 26 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!

Did you make this recipe? I’d love to see your recreations!

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Leslie
Leslie
6 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
3 months ago

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

Isabel
Isabel
2 months ago

Tried it last night. Probably one of my favorite broths that I’ve tried thus far. I am not vegan so I added pork belly and used chicken stock instead of water. Thank you for sharing this recipe!

Yanissa
Yanissa
2 months ago

Is there a different oil that can be used to substitute the vegetable oil?

Jo Blue
Jo Blue
2 months ago

This was an amazing recipe!! The garlic oil was delicious. I added extra oat milk to thicken the broth a little bit. I can’t wait to try more of your dinner recipes thank you for taking the time to create for this website!

Alice
Alice
2 months ago

Hey I wanted to know if I can use gochujang instead of the other red paste u showed ? It’s the only thing I have and I don’t know if it will ruin the recipe or not. Thank you for all your recipes btw !

Aly
Aly
2 months ago
Last edited 2 months ago by Aly
Aly
Aly
2 months ago

How blackened are we talking about here for the garlic? I’m making this as our main Thanksgiving meal tomorrow, an do just did the garlic and it’s charred where it’s hard. Is that right?

Last edited 2 months ago by Aly
Arrietta
Arrietta
1 month ago

hi george, do i cook the noodles in the broth or separately? thanks 🙂 xx

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