Mabo Dofu Ramen
Ingredients
| 226 g | ground meat (beef or pork) | |
| 2 clove | garlic, minced | |
| 1 tsp | 5 ml | ginger, grated |
| 5 cup | 1.2 l | bone broth or chicken broth |
| 2 tbsp | 30 ml | hondashi |
| 2 tbsp | 30 ml | soy sauce |
| 2 tbsp | 30 ml | oyster sauce |
| 1 tbsp | 15 ml | doubanjiang (chili bean paste; substitute for gochujang) |
| 2 serving | ramen noodles | |
| 1 tbsp | 15 ml | sesame oil |
| 1/2 block | soft or silken tofu, diced |
Instructions
- To a rice cooker, add your ginger, garlic, and ground pork or beef. Turn on Slow Cook setting for 5-7 minutes. Open lid and begin mixing to ensure it all cooks evenly until browned.
- Add your bone broth, hondashi, soy sauce, oyster sauce, and doubanjiang and stir until well combined.
- Add in the ramen noodles and tofu and close rice cooker lid. Turn on Slow Cook setting again and cook for about 5-6 minutes, or until noodles are cooked all the way through. Divide the cooked noodles into serving bowls and drizzle with sesame oil. Ladle the hot broth over the noodles.