Directions

To Make Scorched Garlic Oil

1. Crush garlic cloves with a knife and fry the garlic in vegetable oil in a pot on medium-high heat until they become black. Turn off heat and let cool.
2. Finish making the scorched garlic oil by blending it with a food processor.

To Make Soy Milk Broth

1. Prepare the vegetables for the broth and toppings. Dice the onion finely.
2. Heat 1 tbsp of the scorched garlic oil in a medium-sized pot. After heated, add yellow onion, spring onion, white pepper and ginger powder, and cook together for 3 mins (don’t over-caramelize).
3. After 3 mins, add sesame seeds, mirin, miso paste, Lee Kum Kee Spicy Bean Sauce. Cook for a further 3 mins.
4. Finally, add soy milk and water. Bring broth up to a boil, and turn down the heat to simmer for 20 mins.

To Serve

1. While broth is simmering, cook noodles according to packet specifications.
2. Once the broth is done, taste and adjust seasoning to taste. Assemble the ramen bowl with toppings and drizzle with remaining scorched garlic oil.