Combine the black garlic cloves, sesame oil, soy sauce, and mirin in a small blender or use an immersion blender. Blend until smooth and paste-like, about 30 seconds. Set aside.

Bring a small saucepan of water to a rolling boil. Lower the eggs in gently with a slotted spoon and cook for exactly 6 minutes.

Transfer eggs immediately to an ice bath and cool for 5 minutes. Peel carefully under cold running water.

Mix soy sauce, mirin, and water in a small bowl or zip-lock bag. Add the peeled eggs and marinate at room temperature for 30 minutes, or refrigerate for up to 1 hour, turning occasionally so the color is even.

Heat the neutral oil in a medium saucepan over medium heat. Add the white parts of the scallions and cook for 2 minutes until softened and lightly golden.

Pour in the dashi stock and chicken or vegetable stock. Add the soy sauce, sake, and grated ginger. Bring to a gentle simmer and cook for 10 minutes.

Remove from heat. Stir in the black garlic tare one tablespoon at a time, tasting as you go. Start with 2 tablespoons, then adjust to your preferred depth. The broth should be savory, slightly sweet, and have a faint molasses note.

Bring a large stockpot of unsalted water to a boil. Cook the ramen noodles according to package instructions, usually 2 to 3 minutes for fresh and 4 to 5 minutes for dried, until tender but still springy.

Drain through a fine-mesh sieve and divide evenly among 4 warmed bowls.

Ladle the hot black garlic broth over the noodles in each bowl.

Halve the marinated eggs lengthwise and place one egg (two halves) on top of each bowl, cut side up so the jammy yolk is visible.

Top with sliced green scallion tops, bean sprouts, a sheet of nori tucked against the side of the bowl, a pinch of sesame seeds, and a small shake of shichimi togarashi if using. Serve immediately.