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Black Garlic Dumpling Ramen
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Test Kitchen Approved Recipe

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

6 servings

Active Prep: 20 min
Cook: 30 min


  • 2 eggs
  • 1/2 cup all-purpose flour
  • 8 1/2 tsp. Black Garlic Salt, divided
  • 1 lb. thin-cut beef steaks, such as cross rib steaks
  • 2 quarts water
  • 2 bouillon cubes
  • 1 postcard-sized piece kombu
  • 1/4 cup mirin
  • 2 tsp. sugar
  • 1 tsp. Ground Ginger
  • 1 Tbsp. canola oil
  • 3 soft-boiled eggs, halved
  • 3 radishes, thinly sliced
  • 2 scallions, thinly sliced
  • 1 jalapeno, thinly sliced

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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 water, bouillon cubes, 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.

Michael Kimball, Savory Spice Test Kitchen



4.75oz Canister  

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