Miso flavored ramen noodles (I used Maruchan brand)
Tian mian jiang sauce
For the katakuriko slurry:
Finely chop the green onions and shred the lettuce.
Cut the eggplants in half vertically, and thinly slice, then soak in salted water (not listed) to remove the astringency.
Heat sesame oil in a pot. Sauté the onions, garlic, ginger, and doubanjiang until aromatic. Add beef and sauté well, and then add tianmianjiang.
Drain the water once the pork has cooked through, add drained eggplant, hot water for the soup, ramen soup packets, and boil.
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.
Story Behind this Recipe
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.