Autumn Eggplant Mapo Ramen

Name: Autumn Eggplant Mapo Ramen
Yield: 2 servings
Cuisine: American
Ingredients: 2 packages Miso flavored ramen noodles (I used Maruchan brand); 1 Green onion; 2 leaves Lettuce; 2 small Eggplants; 120 grams Ground pork; 1 tsp Garlic (grated); 1 tsp Ginger (grated); 2 tsp Tian mian jiang sauce; 1/2 tsp Doubanjiang; 2 tbsp Sesame oil; 3 tbsp Katakuriko; 90 ml Water

cookpad.japan @cookpad_jp

The fragrance and taste of the vegetables and rich thick soup coat the noodles well. This is a ramen that you can enjoy from ingredients to the soup. The crunchy lettuce is a nice accent, and it won't become soggy even at the end! A good point is that you can make this in one pot, despite having a lot of ingredients.

They key to making a delicious dish is to sauté the pork well, so it doesn't have an odor! I recommend roughly shredding the lettuce to leave the texture intact. Mix the katakuriko slurry before adding it to the pot to keep it from clumping. For 2 servings. Recipe by Kukkutv

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2 packagesMiso flavored ramen noodles (I used Maruchan brand)
1Green onion
2leaves Lettuce
2 smallEggplants
120 gramsGround pork
1 tspGarlic (grated)
1 tspGinger (grated)
2 tspTian mian jiang sauce
1/2 tspDoubanjiang
2 tbspSesame oil
For the katakuriko slurry:
3 tbspKatakuriko
90 mlWater

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Steps

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.