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Before you jump to Autumn Eggplant Mapo Ramen recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to autumn eggplant mapo ramen recipe. You can cook autumn eggplant mapo ramen using 13 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Autumn Eggplant Mapo Ramen:
- Take 2 packages Miso flavored ramen noodles (I used Maruchan brand)
- Take 1 Green onion
- Provide 2 leaves Lettuce
- You need 2 small Eggplants
- Provide 120 grams Ground pork
- Provide 1 tsp Garlic (grated)
- Get 1 tsp Ginger (grated)
- Provide 2 tsp Tian mian jiang sauce
- You need 1/2 tsp Doubanjiang
- Provide 2 tbsp Sesame oil
- You need For the katakuriko slurry:
- Provide 3 tbsp Katakuriko
- Use 90 ml Water
Steps to make Autumn Eggplant Mapo Ramen:
- Finely chop the green onions and shred the lettuce.
- Cut the eggplants in half vertically, and thinly slice, then soak in salted water (not listed) to remove the astringency.
- Heat sesame oil in a pot. Sauté the onions, garlic, ginger, and doubanjiang until aromatic. Add beef and sauté well, and then add tianmianjiang.
- Drain the water once the pork has cooked through, add drained eggplant, hot water for the soup, ramen soup packets, and boil.
- Add noodles once the eggplant softens, thicken with the katakuriko slurry once the noodles have boiled, transfer to a bowl, and scatter lettuce on top.
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