Ingredients
-
-
1/2
-
2
-
1/2
-
1
-
1
-
1
-
1/2
-
-
1
-
-
-
-
-
Directions
Mabo Ramen, This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine., This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine.
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Steps
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1
Done
|
In a Small Bowl, Mash the Fermented Black Beans With the Back of a Spoon. Stir the Mashed Black Beans With the Chili Bean Paste, Rice Wine, Soy Sauce, Sesame Oil, Sugar, and Sichuan Pepper. Set Aside. |
|
2
Done
|
Heat a Wok or Large Skillet Over High Heat Until a Bead of Water Sizzles and Evaporates on Contact. Add the Oil and Swirl to Coat the Base. Add the Meat and Stir-Fry For 2 Minutes Until No Longer Pink, Breaking Up the Meat With a Spatula. |
|
3
Done
|
Reduce the Heat to Medium, Then Add the Scallion Whites, Garlic, and Ginger. Stir-Fry Briefly Until Fragrant, About 30 Seconds. |
|
4
Done
|
Add the Black Bean Mixture and Chicken Broth. Bring the Liquid to a Boil, Then Reduce to a Simmer. Add the Tofu Cubes. Allow the Broth to Simmer For About 5 Minutes. |
|
5
Done
|
While the Broth Is Simmering, Cook the Ramen According to Package Instructions. Divide the Ramen Into Individual Bowls. |
|
6
Done
|
Season the Mapo Tofu Broth With Salt and Pepper. Ladle the Broth Over the Ramen and Garnish With Scallion Greens. |
