Slurp It UP!
Want spicy? Make some Mapo Tofu Ramen today!
Want some Japanese-Chinese fusion? Our Mapo Tofu Ramen with Authentic Japanese Ramen using our Kaedama noodle packs will hit the spot! The experience reminds you of jajangmyeon in Seoul; Korea had taken a Chinese dish of noodles in black bean paste, thickened the sauce, minimized the vegetables, and turned it into a national obsession that’s served at both fast-food joints and classier establishments.
Mapo tofu ramen isn’t quite a national obsession in Japan, but it is a hybrid Chinese-Japanese dish that has seemingly become a huge part of its noodle culture.
Mapo Tofu Ramen makes 2 servings and takes only 15 minutes on the stovetop.
Sauce
- 1/2 tablespoon fermented black beans
- 2 tablespoons chili bean paste
- 1/2 tablespoon Chinese rice wine or dry sherry
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan pepper
Ingredients
- 2 Noodle packs from our Kaedama ramen kits BUY NOW>>
- 1 tablespoon peanut or vegetable oil
- 4 ounces of ground pork or beef
- 2 scallions, white and green parts separated and chopped
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 3 cups chicken stock
- 1/2 block soft or medium-firm tofu (about 1 pound), drained and cut into 1-inch cubes
Directions
- Prepare the sauce: 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.
- 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 pork and stir-fry for 2 minutes until no longer pink, breaking up the meat with a spatula. Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
- Add the black bean mixture and chicken broth. Bring the liquid to a boil, then reduce it to a simmer. Add the tofu cubes. Allow the broth to simmer for about 5 minutes.
- While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
- Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.
