Description
A spicy umami noodle dish to shovel down while sweating, topping a hot soy-based noodle soup with authentic Mapo Tofu flavored with Sichuan pepper numbing and doubanjiang heat.
Restaurants serving Mapo Tofu Noodle Soup
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chinese noodles
- Tofu
- Minced pork
- Doubanjiang
- Sichuan peppercorns
- Chicken broth
Instructions
- [Authentic Recipe]
- [Mapo Tofu] Heat oil in a pot, fry minced pork until crispy.
- Add Pixian doubanjiang, tianmianjiang, grated garlic, douchi (fermented black beans), and chili powder to release aroma.
- Pour chicken broth, add diced tofu (firm or silken) and simmer.
- Season with soy sauce and wine, thicken firmly with potato starch slurry. Finish with crushed 'Sichuan peppercorns', chili oil, and scallions.
- [Soup Noodle] Pour a light soy-based chicken (or pork) broth into a bowl, add boiled thick (or thin) Chinese noodles.
- Top the noodles generously with the hot Mapo Tofu to finish.
Learn more Spice, substitutes, tips
Key spices
Intense Sichuan pepper numbing and Doubanjiang heat
Substitutes at Japanese supermarkets
Store-bought Mapo Tofu base, Udon
Pairing
Cold Taiwan Tea or Soy Milk(to neutralize heat)
Trivia
[For Youth] 'Mapo Rice' is a staple, but this is an irresistible arrangement for noodle lovers. The broth's heat further emphasizes the Mapo spices (especially Sichuan pepper), and the thickened gravy clings to the noodles, keeping it piping hot and numbingly delicious to the end.
Eating tips & etiquette
[Unique Eating] First eat only the Mapo Tofu topped part to taste the 'punchy heat', then gradually dissolve the Mapo gravy into the entire broth to drink it down as a 'spicy umami soup'!
Allergen
Wheat, Soy, Pork, Sesame