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The ingredients needed to prepare Autumn Eggplant Mapo Ramen:
- Prepare 2 packages Miso flavored ramen noodles (I used Maruchan brand)
- Prepare 1 Green onion
- Provide 2 leaves Lettuce
- Use 2 small Eggplants
- Use 120 grams Ground pork
- Get 1 tsp Garlic (grated)
- Use 1 tsp Ginger (grated)
- Provide 2 tsp Tian mian jiang sauce
- Get 1/2 tsp Doubanjiang
- Use 2 tbsp Sesame oil
- Use For the katakuriko slurry:
- Use 3 tbsp Katakuriko
- Prepare 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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