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Autumn Eggplant Mapo Ramen

Autumn Eggplant Mapo Ramen

This is a rich and delicious mapo ramen in a sweet and spicy soup that brings out the flavour of autumn eggplants.

Ingredients: 2 servings

Miso flavored ramen noodles (I used Maruchan brand)
2 packages
Green onion
1
Lettuce
2 leaves
Eggplants
2 small
Ground pork
120 g
Garlic (grated)
1 teaspoon
Ginger (grated)
1 teaspoon
Tian mian jiang sauce
2 teaspoons
Doubanjiang
1/2 teaspoon
Sesame oil
2 tablespoons
For the katakuriko slurry:
Katakuriko
3 tablespoons
Water
90 ml

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.

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.