Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, autumn eggplant mapo ramen. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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. The Japanese have our very own version of Mapo Tofu (my recipe. Full of flavor, mapo eggplant is richly savory, spicy, and fragrant, not to mention easy for any night you want a hearty Chinese dish.

Autumn Eggplant Mapo Ramen is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Autumn Eggplant Mapo Ramen is something that I have loved my whole life.

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

I've been cooking a lot and trying new things and Mapo Tofu is one of our favorite Chinese food dishes. It's the dish that we always order when we go out and the spicier, the better. Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu.

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. Mapo Eggplant is a spin on the Szechuan classic Mapo Tofu. Silky roasted eggplant is topped with a slightly spicy and garlicky bean sauce with ground pork, mushrooms and water chestnuts for an added crunch. Mapo Tofu is one of my favorite Szechuan dishes. I thought I would use eggplant in place of.

So that is going to wrap it up with this exceptional food autumn eggplant mapo ramen recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!