Japanese•comfort

Mapo Tofu Ramen (Mabo Ramen)

Mapo tofu ramen is a hybrid dish that has become a big part of Japan’s ramen culture. It's also much easier to make that other forms of ramen.

Ingredients

Quantities are shown as originally provided.

1/2 lb ground pork or beef
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons fermented black beans
2 tablespoons Sichuan chili oil
2 tablespoons doubanjiang (Chinese chili bean sauce) or gochujang
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground Sichuan pepper
1/2 teaspoon cayenne pepper
1 tablespoon peanut oil or vegetable oil
2 scallions, chopped, white and green parts kept separate
1 clove garlic, minced
1 teaspoon minced fresh ginger
2 cups chicken stock
1/2 block soft or medium-firm tofu (about 1/2 pound), drained and cut into 1-inch cubes
3 tablespoons cornstarch
Salt
8 ounces fresh ramen, or two 3-ounce packages instant ramen

1
In a large bowl, combined the pork and Chinese rice wine and break it apart as much as possible with a large spoon. Set aside to marinate for 10 minutes.
2
Prepare the sauce: In a small bowl, mash the fermented black beans with the back of a spoon for 20 seconds. Stir in the Sichuan chili oil, dougbanjiang, soy sauce, sesame oil, sugar, Sichuan pepper, and cayenne. Set aside the black bean mixture.
3
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.
4
Add the black bean mixture and chicken stock. Bring the liquid to a boil, the reduce to a simmer. Add the tofu cubes. Allow the broth to simmer and thicken for about 5 minutes.
5
While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
6
Season the mapo tofu broth with more salt if needed. Ladle the broth over the ramen and garnish with scallion greens.