Mapo Tofu Miso Ramen

I was first introduced to Mapo Tofu through a book called “The Food of Sichuan”. Written by Fucia Dunlop, and recommended to me by my partners Sichuanese auntie, it’s something I turn to time and time again. 

I’ve recommended this book, gifted it for birthdays, and used it many times to cook for family and friends. I wasn’t much of a recipe follower until I crossed paths with this book. It was the first time I consistently used a cookbook where the recipes were reliably good, so I became a bit obsessed with it. 

There was a period in life where if me and Josh wanted a meal to look forward to, it would be mapo tofu. Slowly but surely the recipe changed to adapt to our personal tastes. A bit more garlic and ginger, more fermented black beans and a little soupier. Everyone’s version is different, this Mapo tofu demonstrated by Chef Brandon Jew of Mister Jiu’s in San Fransisco is something I dream of trying. 

Mapo Tofu Miso Ramen was created out of resourcefulness, or maybe desperation. I was slightly hungover, making miso soup and didn’t have any tofu. Luckily I did have some leftover mapo tofu. Headache aside, this comforting miso soup infused with the spicy and bold flavours of Sichuan works too well. 

To make this recipe you could do the same as me and simply add leftover mapo tofu to miso soup. If you don’t have any leftovers, use the recipe below. It makes enough for two serving and is great on a chilly day, or as a hangover cure. 

Ingredients for Mapo Tofu Miso Ramen (Serves 2)

• 2 tbsp neutral oil
• 100g pork mince
• 1.5 tbsp doubanjyang (fermented bean paste)
• 1 tsp douchi (chopped – fermented black beans)
• 3 cloves of garlic, same amount of ginger (minced)
• 2 spring onions (chopped)
• 500ml dashi stock (other stock will work)
• 200g tofu (small cubes)
• 1 tsp cornflour mixed with 2 tsp water
• 1 bundle of pak choi (quartered)
• 200g dried noodles (cooked and drained)
• 2 tbsp miso paste
• Ground Sichuan peppercorn

How to Make Mapo Tofu Miso Ramen

1. Measure and gather all the ingredients before you start. 
2. Heat 2 tbsp of neutral oil in a pot on medium heat and add 100g of pork mince. Cook until the pork is a deep golden brown, it should take about 5 minutes. 
3. Remove the pork and set aside, this is for the topping. Take care to leave the oil in the pan and turn the heat down low. Add 1.5 tbsp of doubanjyang to the pot and cook until the oil has turned red, this won’t take long.
4. Add 1 tsp of fermented black beans in with the doubanjyang and cook for 30 seconds, or until fragrant. Add the garlic and ginger and cook for a couple minutes, stirring constantly. If it looks dry, add a bit more oil.
5. Add half of the chopped spring onions, 500ml of dashi stock, and 200g of cubed tofu to the pot and bring to a simmer. Cook the noodles in the meantime. 
6. Add 1 tsp of the cornflour mixture to the broth and let simmer for 30 seconds. 
7. Cook the pak choi in the broth for one minute then switch off the heat. 
8. Add 2 tbsp of miso paste into a small bowl along with 4 tbsp of the broth. Mix together until you have a smooth paste, then pour into the broth.
9. Divide the noodles and broth between two bowls. Garnish with the cooked pork mince, extra spring onions and Sichuan peppercorn. Enjoy!