{"id":1314,"date":"2023-11-04T16:32:02","date_gmt":"2023-11-04T16:32:02","guid":{"rendered":"https:\/\/chefofnature.com\/?p=1314"},"modified":"2023-11-04T16:32:03","modified_gmt":"2023-11-04T16:32:03","slug":"wild-ramen-with-black-garlic-oil","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=1314","title":{"rendered":"Wild Ramen with black garlic oil"},"content":{"rendered":"\n

Ramen can be seen as a combination of 5 elements: broth, flavoring (tare), flavored oil, noodles, and toppings (for example egg, nori, greens). Aside from the noodles, we used wild ingredients for all elements. <\/p>\n\n\n\n

Starting from the stock, we used bladderwrack seaweed (Fucus vesiculosu<\/em>s) (introduced here<\/a>) and boletus mushroom. We imitated miso based tare with koji fermented puffball (Calvatia gigantea<\/em>) paste (described here<\/a>). For the flavored oil, we used black wild garlic (Allium ursinum<\/em>) and crow garlic (Allium vineale<\/em>) oil (described here<\/a>). For the toppings, we used fried ground elder (Aegopodium podagraria<\/em>), which structure wise resembles nori, crow garlic, water pepper (Persicaria hydropiper<\/em>) , garlic mustard (Alliaria petiolata<\/em>) leaves, boletus mushroom and finally, we replaced the traditional ramen egg with stinkhorn (Phallus impudicus<\/em>) eggs (more about stinkhorn eggs soon).<\/p>\n\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Wild Ramen with black garlic oil<\/h2>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Soaking time<\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Japanese<\/span><\/div>
Keyword: <\/span>mushrooms, ramen, wild garlic<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>