Mapo Tofu Ramen

Ingredients

• Fresh ramen (soy-sauce flavor, with soup)2 portions
• Silken tofu1 block (300g)
• Ground pork150g
• Leek (minced)1/2
• Garlic (minced)1 clove
• Ginger (minced)1 knob
• Doubanjiang (chili bean paste)2 tsp
• Tianmianjiang (sweet bean paste)1 tbsp
• Chicken stock500ml
• Soy sauce1 tbsp
• Sesame oil1 tbsp
• Cornstarch slurry1 tbsp cornstarch + 2 tbsp water
• Chili oil & Sichuan pepper (optional)to taste

Directions

1. Cut the tofu into 1.5cm cubes, blanch and drain. Dissolve the included soup in the stated amount of hot water to make the ramen soup.
2. Heat sesame oil in a pot and fry the garlic, ginger and doubanjiang over low heat to bring out the aroma.
3. Add the ground pork and fry until it changes color, then add the tianmianjiang and fry more.
4. Add the chicken stock and soy sauce, bring to a boil, add the tofu and simmer gently for 2-3 minutes.
5. Add the leek, drizzle in the cornstarch slurry and thicken lightly. This is the mapo sauce.
6. In a separate pot, boil the noodles per the package, drain, place in a bowl and pour over the prepared ramen soup.
7. Top with plenty of the mapo sauce and add chili oil and Sichuan pepper to taste.
8. Variation: make the mapo sauce from a box of store-bought mapo tofu mix and loosen it with an equal amount of chicken stock for a quick version.