Step-by-Step Guide to Make Super Quick Homemade Autumn Eggplant Mapo Ramen

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, autumn eggplant mapo ramen. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Autumn Eggplant Mapo Ramen is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Autumn Eggplant Mapo Ramen is something which I have loved my entire life. They’re nice and they look wonderful.

Full of flavor, mapo eggplant is richly savory, spicy, and fragrant, not to mention easy for any night you want a hearty Chinese dish. Mapo eggplant is wonderful over hot steamed rice or even atop noodles. Mapo Eggplant, or what we call Mabo Nasu (麻婆茄子) in Japan, is a delicious stir-fried eggplant dish with ground pork and seasoned with a bold savory sauce. It may remind you of Mapo Tofu, one of the most popular Sichuanese classics.

To get started with this particular recipe, we have to first prepare a few components. You can cook autumn eggplant mapo ramen using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Autumn Eggplant Mapo Ramen:

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

This post may contain affiliate links for your convenience. See more ideas about Eggplant, Eggplant recipes, Thai eggplant. Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. This mapo tofu ramen is made with ramen noodles that are smothered in a mouth-tingling sauce of tofu, ground pork, plenty of chiles, preserved black beans, and bean sauce.

Steps to make Autumn Eggplant Mapo Ramen:

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.

Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. This mapo tofu ramen is made with ramen noodles that are smothered in a mouth-tingling sauce of tofu, ground pork, plenty of chiles, preserved black beans, and bean sauce. You're correct if you're a touch confused at the etymology of that term. Eggplant with Minced pork is a.n eggplant eversion of Mābōdōfu. The fried eggplant gives a richer flavour to the dish and a completely different texture.

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