Midnight Black Garlic Ramen with Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, umami-packed ramen broth infused with black garlic paste, topped with tender noodles and a perfectly soft-boiled egg for a satisfying midnight meal. This Middle Eastern recipe, ready in about 30 minutes, pairs ramen noodles, black garlic paste, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Japanese cuisine 450 cal/serving

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Ingredients

4 oz ramen noodles
2 tbsp black garlic paste
4 cups chicken broth
2 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
2 stalks, sliced green onions
2 large eggs
4 ounces, sliced shiitake mushrooms
1 cup fresh spinach

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Instructions

Step 1: Bring 4 cups chicken broth to a simmer in a medium pot over medium heat. Stir in 2 tbsp black garlic paste, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sesame oil. Simmer gently for 10 minutes to infuse flavors.
Step 2: Meanwhile, bring a small pot of water to a boil. Carefully add 2 large eggs and cook for exactly 7 minutes for soft-boiled yolks. Transfer eggs to ice water bath and peel once cool.
Step 3: In a separate pot, cook 4 oz ramen noodles according to package instructions (about 3-4 minutes), then drain and set aside.
Step 4: Add 4 oz sliced shiitake mushrooms and 1 cup fresh spinach to the broth, simmering for 3 minutes until tender.
Step 5: Divide noodles into two bowls, ladle the hot black garlic broth with vegetables over noodles.
Step 6: Halve the peeled soft-boiled eggs and place on top. Garnish with 2 sliced green onion stalks before serving immediately.