Ingredients
Black Garlic Tagliatelle
Pho or Ramen Broth
Cilantro
Green Onions
Chili Oil (optional)
Eggs
For Egg Marinade
Soy sauce
Agave Syrup
Rice Wine Vinegar
Raw minced Garlic
Cilantro or herbs of choice
Add chili flakes to preference of spicyness
Directions
For Marinated Eggs
•Bring a pot of water to a boil and slowly drop in room temperature eggs. Boil for 5 minutes, scoop out of water and immediately drop eggs into an ice bath.
•When eggs are fully chilled, peel & submerge them in a marinade of equal parts: Soy sauce, Agave syrup, Rice wine Vinegar, & season with Cilantro, Chilies, herbs of your choice.
•Best if marinated overnight or at least 12 hrs.
Broth
Get your pot out and start your broth. We used a premade pho broth we found at our neighborhood market, that we shushed up a little with extra coriander and herbs.while it boils, get your pasta water boiling as well.
Drop your Black Garlic Tagliatelle.
When pasta is ready, strain & drop it in your Pho broth and top with sliced green onions and cilantro.
Add your marinated egg, and/or Chili oil if you desire a little extra spice!
Works great with Ramen Broth as well, and if you can’t find any of them, Chicken/Beef/Veggie works amazing if you add Miso Paste to taste.
~Pro tip~
•You want to add the Miso paste till you are almost done cooking your broth, boiling it will affect flavor & aroma!
•To avoid clumping dissolve first in a small container with warm water/broth.
•Start with a teaspoon (it’s powerful!!) and then season to taste.
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