Mabo Ramen

This recipe is like a cross between mapo tofu and instant ramen. A fusion of Japanese and Chinese cuisine.

• Ready In: 30 mins
• Serves: 2

Ingredients

• Sauce

• 1⁄2 tablespoon fermented black beans
• 2  tablespoons chili bean paste
• 1⁄2 tablespoon  shaoxing wine or 1⁄2 tablespoon dry sherry
• 1  teaspoon soy sauce
• 1  teaspoon  sesame oil
• 1  teaspoon sugar
• 1⁄2 teaspoon  ground sichuan pepper

• Ramen

• 1  tablespoon  peanut oil or 1  tablespoon  vegetable oil
• 4  ounces ground pork or 4  ounces ground beef
• 2  scallions, white green parts separated chopped
• 1  garlic clove, minced
• 1  teaspoon fresh ginger, minced
• 3  cups  chicken stock
• 1  lb tofu, drained cut into 1-inch cubes (medium or firm)
• 2 (4 ounce) packets  instant  ramen noodles (discard flavor packets)

Directions

1. 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. 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. Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
4. 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. While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
6. Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.