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Test Kitchen Approved

Black Garlic Dumpling Ramen

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

20 Minutes

Cooking Time

30 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Homemade dumpling noodles are fun to make and with a little practice, resemble rustic ramen noodles!


2 eggs

½ cups all-purpose flour

1 lbs. thin-cut beef steaks, such as cross rib steaks

1 postcard-sized piece kombu

¼ cups mirin

2 tsp. sugar

1 Tbsp. canola oil

3 soft-boiled eggs, halved

3 radishes, thinly sliced

2 scallions, thinly sliced

1 jalapeno, thinly sliced

Savory Spice ingredients in this recipe


In a small bowl, whisk together egg, flour, and 1/2 tsp. Black Garlic Salt. Pour batter into a piping bag or zip-top bag and set aside. Season steaks with 4 tsp. Black Garlic Salt and set aside. To a large pot add beef broth, kombu, mirin, sugar, Ground Ginger, and 4 tsp. Black Garlic Salt. Stir, bring to a boil, then reduce heat to low and simmer for 20 to 25 min., or until kombu is soft and foam subsides. Meanwhile, heat a large pan over medium-high heat, add canola oil, and sear steaks 2 min. per side., or until browned with a slightly pink center. Transfer steaks to a cutting board to rest for 5 min., slice into strips, and set aside. When broth is finished, remove kombu and cut about a 1/8-inch hole at the tip of the piping bag or corner of the zip-top bag filled with batter. Make sure broth is at a low simmer (hot but with minimal movement) and pipe batter into broth with a quick, back-and-forth motion. Allow dumpling noodles to sink and then float as they cook. If needed, use a spoon to push cooked dumpling noodles to the side and finish piping remaining batter into hot broth. Ladle broth and dumpling noodles into bowls. Garnish with soft-boiled eggs, radishes, scallions, jalapeno, and sliced steaks.