Mapo Tofu Ramen is a fusion of Mapo Tofu and Ramen. It is a ramen noodle with mapo tofu as soup. It’s a bit spicy and soup is slightly tick, so it won’t get cool off so easy. Therefore, this dish helps warm you up during cold winters. If you skip adding the water-potato starch mixture to thicken the sauce, the noodles will tangle easier. The sauce works well with udon, ramen, or any noodles really.
Mapo Tofu Ramen (Mabo Ramen)
- 150 g Ramen
- 60 g Ground Meat
- 15 g Miso
- 15 g Sugar
- 15 g Soy Sauce
- 10 g Doubanjiang
- 10 g Chinese Chicken Broth
- 10 g Potato Starch
- 15 g Sesame Oil
- Roasted Sesame Just a little
- Saute the ground meat in a frying pan using the sesame oil.
- Once the meat is cooked, mix in the miso, sugar, soy sauce, doubanjiang paste, chicken broth, and 200ml of water, and bring it to a boil.
- In the meantime, the tofu should be diced and added in as well.
- In a separate large pot, bring some water to a boil, then cook the noodles appropriately.
- Once done, strain the noodles and set aside for now.
- Next, move about half the mapo sauce into a serving bowl and adjust its thickness using the water-potato starch mixture.
- Add the cooked noodles into the half full serving bowl, making sure the noodles are not tangled, and cover them with the remaining mapo sauce.
- Sprinkle some roasted sesame seeds on top and you are done.