Ramen

Recipe: Perfect Autumn Eggplant Mapo Ramen

Autumn Eggplant Mapo Ramen.

Autumn Eggplant Mapo Ramen You can cook Autumn Eggplant Mapo Ramen using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Autumn Eggplant Mapo Ramen

  1. Prepare 2 packages of Miso flavored ramen noodles (I used Maruchan brand).
  2. Prepare 1 of Green onion.
  3. It’s 2 of leaves Lettuce.
  4. It’s 2 small of Eggplants.
  5. Prepare 120 grams of Ground pork.
  6. You need 1 tsp of Garlic (grated).
  7. It’s 1 tsp of Ginger (grated).
  8. Prepare 2 tsp of Tian mian jiang sauce.
  9. Prepare 1/2 tsp of Doubanjiang.
  10. You need 2 tbsp of Sesame oil.
  11. Prepare of For the katakuriko slurry:.
  12. Prepare 3 tbsp of Katakuriko.
  13. Prepare 90 ml of Water.

Autumn Eggplant Mapo Ramen step by step

  1. Finely chop the green onions and shred the lettuce..
  2. Cut the eggplants in half vertically, and thinly slice, then soak in salted water (not listed) to remove the astringency..
  3. Heat sesame oil in a pot. Sauté the onions, garlic, ginger, and doubanjiang until aromatic. Add beef and sauté well, and then add tianmianjiang..
  4. Drain the water once the pork has cooked through, add drained eggplant, hot water for the soup, ramen soup packets, and boil..
  5. Add noodles once the eggplant softens, thicken with the katakuriko slurry once the noodles have boiled, transfer to a bowl, and scatter lettuce on top..
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