Mapo Tofu Miso Ramen
Spicy, salty, and noodley. To make this recipe you can 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
Topping
- 2 tbsp neutral oil
- 100 g pork mince
- ground Sichuan peppercorn (optional)
Broth
- 1.5 tbsp doubanjiang (fermented bean paste)
- 1 tsp douchi (chopped - fermented black bean)
- 3 cloves of garlic (minced)
- ginger (same amount as garlic and minced)
- 2 spring onions (chopped)
- 500 ml dashi stock (other stock will also work)
- 200 g tofu (small cubes)
- 1 tsp cornflour mixed with 2 tsp water
- 1 pak choi (quartered)
- 100 g dried noodles (cooked and drained)
- 2 tbsp miso paste
Instructions
- Measure and gather all the ingredients before you start.
- Heat the neutral oil in a pot on medium heat and add the pork mince. Cook until the pork is a deep golden brown, it should take about 5 minutes.
- Remove the pork and set aside. Take care to leave the oil in the pan and turn the heat down low. Add the doubanjiang to the pot and cook until the oil has turned red, this won’t take long.
- Add the 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.
- Add half of the chopped spring onions, dashi stock, and the cubed tofu to the pot and bring to a simmer. Cook the noodles in the meantime.
- Add a teaspoon of the cornflour mixture to the broth and let simmer for 30 seconds.
- Cook the pak choi in the broth for one minute then switch off the heat.
- Add the 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.
- Divide the noodles and broth between two bowls. Garnish with the cooked pork mince, extra spring onions and Sichuan peppercorn. Enjoy!