Build on chicken bone broth or pork bone broth as foundational broth. The layered work is a black garlic aroma oil and a short infusion so the bowl stays deep and savory without re-extracting bones.
Ingredients
- 2.5–3 L chicken bone broth or pork bone broth
- 6–10 cloves black garlic (or black garlic paste to taste)
- Neutral oil for black garlic oil (about 44 mL)
- optional1 knob ginger, sliced
- Light soy or salt to balance at the bowl
Method
- Warm the bone broth; keep at a gentle simmer.
- Slowly fry smashed black garlic in oil over low heat until fragrant and deep brown (do not burn).
- Steep ginger in hot broth 10 minutes if using; strain.
- Stir a spoon of black garlic oil into the pot; reserve more for finishing each bowl.
- Season lightly with soy or salt; finish each bowl with extra black garlic oil and scallion.