Mabo Ramen Recipes
MABO RAMEN
This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine.
Provided by Member 610488
Categories Clear Soup
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
- 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.
- While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
- Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.
Nutrition Facts : Calories 1012.6, Fat 51.7, SaturatedFat 16.9, Cholesterol 51.7, Sodium 3044.4, Carbohydrate 92.8, Fiber 3.5, Sugar 11.6, Protein 46.5
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