Addictive Tofu Tantan Somen

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Addictive Tofu Tantan Somen

Staple · Noodle · Chinese20 min(Prep 5 min + Cook 15 min) · 520 kcal per serving · 1 serving · Easy

A budget-friendly tantan somen made with tofu and somen noodles instead of meat and Chinese noodles. The tofu is stir-fried into a crumbly mince and seasoned with yakiniku sauce. An authentic tantan-style soup comes together by simply combining sweetened soy milk with seasonings, then paired with somen boiled in baking soda water for a chewy bite. Even with a cold soup, the fat doesn't congeal, so it stays delicious down to the last drop.

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kattyanneru/かっちゃんねる58 recipes · 450 cooked

Instructions

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  1. In a bowl, combine 100ml sweetened soy milk, 50ml water, 1/2 teaspoon chicken stock powder, 1/2 teaspoon each of grated garlic and ginger, 2 teaspoons ground sesame seeds, and 2 teaspoons miso, and stir until dissolved.Uses: Sweetened soy milk, Water, Chicken stock powder, Grated garlic, Grated ginger, Ground sesame seeds, Miso~3 minWatch the video from 0:53
  2. Chill the combined soup in the refrigerator until ready to use.Uses: Sweetened soy milk, Water, Chicken stock powder, Grated garlic, Grated ginger, Ground sesame seeds, MisoWatch the video from 1:12
  3. Put 1/2 block of firm tofu in a frying pan and cook over medium heat, breaking it into fine crumbles with a spatula or turner.Uses: Firm tofu~5 minWatch the video from 1:17
  4. Once the moisture has cooked off and the tofu is dry and crumbly, add 1 teaspoon sesame oil and 1 tablespoon yakiniku sauce, and stir-fry to cook off the moisture.Uses: Firm tofu, Sesame oil, Yakiniku sauce~3 minWatch the video from 1:34
  5. When the whole mixture is dry and crumbly, the tofu mince is done. Transfer it to a plate and set aside.Uses: Firm tofu, Sesame oil, Yakiniku sauceWatch the video from 1:52
  6. Add 600ml water to the empty frying pan and bring it to a boil over heat.Uses: Water (for boiling the somen)~5 minWatch the video from 2:03
  7. Add 100g somen to the boiling water. It will foam up, so lower the heat briefly and add 1 teaspoon food-grade baking soda. The baking soda acts in place of kansui, giving the noodles a chewy bite like Chinese noodles.Uses: Somen noodles, Food-grade baking sodaWatch the video from 2:36
  8. Watching the heat so it doesn't boil over, cook the somen for the time given on the package.Uses: Somen noodles~2 minWatch the video from 2:48
  9. Once cooked, drain into a colander and rinse in cold water to cool them and remove the sliminess. They turn yellowish like Chinese noodles with a springy texture.Uses: Somen noodles~2 minWatch the video from 2:58
  10. After rinsing, drain well and arrange on a plate.Uses: Somen noodlesWatch the video from 3:23
  11. Once the noodles are plated, pour the chilled soup over them.Uses: Sweetened soy milk, Water, Chicken stock powder, Grated garlic, Grated ginger, Ground sesame seeds, MisoWatch the video from 3:33
  12. Top the center with the tofu mince and scatter the chopped green onion over it. Drizzle chili oil around the edge to finish.Uses: Firm tofu, Chopped green onion, Sesame oil, Yakiniku sauce, Chili oilWatch the video from 3:38

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