Addictive Tofu Tantan Somen

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.

Chill the combined soup in the refrigerator until ready to use.

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.

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.

When the whole mixture is dry and crumbly, the tofu mince is done. Transfer it to a plate and set aside.

Add 600ml water to the empty frying pan and bring it to a boil over heat.

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.

Watching the heat so it doesn't boil over, cook the somen for the time given on the package.

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.

After rinsing, drain well and arrange on a plate.

Once the noodles are plated, pour the chilled soup over them.

Top the center with the tofu mince and scatter the chopped green onion over it. Drizzle chili oil around the edge to finish.