Autumn Eggplant Mapo Ramen

• 2 packages Miso flavored ramen noodles (I used Maruchan brand)
• 1 Green onion
• 2 leaves Lettuce
• 2 small Eggplants
• 120 grams Ground pork
• 1 tsp Garlic (grated)
• 1 tsp Ginger (grated)
• 2 tsp Tian mian jiang sauce
• 1/2 tsp Doubanjiang
• 2 tbsp Sesame oil
• 3 tbsp Katakuriko
• 90 ml Water

1. Finely chop the green onions and shred the lettuce.
2. Cut the eggplants in half vertically, and thinly slice, then soak in salted water (not listed) to remove the astringency.
3. Heat sesame oil in a pot.
4. Saute the onions, garlic, ginger, and doubanjiang until aromatic.
5. Add beef and saute well, and then add tianmianjiang.
6. Drain the water once the pork has cooked through, add drained eggplant, hot water for the soup, ramen soup packets, and boil.
7. 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.

ramen noodles, green onion, leaves lettuce, eggplants, ground pork, garlic, ginger, mian jiang sauce, doubanjiang, sesame oil, katakuriko, water

Taken from cookpad.com/us/recipes/172102-autumn-eggplant-mapo-ramen (may not work)