Name: Tofu Dandan Somen
Cuisine: 中華
Ingredients: 100g somen noodles; 1/2 block firm tofu (150g); 2 tsp yakiniku (Japanese BBQ) sauce; 1 tsp sesame oil; 100ml soy milk; 50ml water; 2 tsp miso paste; 1/2 tsp chicken bouillon powder; 1/2 tsp grated garlic; 1/2 tsp grated ginger; 2 tsp ground toasted sesame seeds; 1 tsp food-grade baking soda (for boiling somen); Chopped green onions, to taste; Chili oil, to taste

About "Tofu Dandan Somen"

This budget-friendly Dandan somen features tofu and somen noodles, completely free of meat and Chinese ramen noodles. Simply mix soy milk, miso, and ground sesame seeds to create an authentic cold Dandan soup. Firm tofu is sautéed until dry and seasoned with yakiniku (Japanese BBQ) sauce to create a savory tofu crumble that perfectly replaces meat. By boiling the somen with baking soda, you can use a clever hack to give them the chewy texture and yellowish color of ramen noodles. Costing around 100 yen (approx. $1) per serving, this recipe is perfect for a quick summer lunch or a busy weekday meal.

Introduction to kattyanneru/かっちゃんねる →

Tips for Making "Tofu Dandan Somen"

Soup Prep
- After mixing the soup ingredients (soy milk, water, miso, chicken bouillon, garlic, ginger, and sesame seeds) in a bowl, chill it thoroughly in the fridge until the noodles are boiled.
Tofu Crumbles
- It is crucial to sauté the firm tofu over medium heat while breaking it up with a spatula or whisk, cooking off all moisture until it becomes dry and crumbly.
Seasoning
- Using yakiniku sauce to season the tofu crumbles instantly delivers a meat-like savory flavor without needing complex seasonings.
Baking Soda Hack
- Adding 1 tsp of baking soda when boiling somen gives them a ramen-like chew and yellow color. Lower the heat before adding it, as it boils over easily.
Rinsing Noodles
- Once boiled, drain the somen, rinse thoroughly under cold water to remove starch and heat, and drain well before plating.

Ingredients for "Tofu Dandan Somen"

14 items

* Tap ingredient names to find on Amazon

100gsomen noodles
1/2block firm tofu (150g)
2tsp yakiniku (Japanese BBQ) sauce
1tsp sesame oil
100mlsoy milk
50mlwater
2tsp miso paste
1/2tsp chicken bouillon powder
1/2tsp grated garlic
1/2tsp grated ginger
2tsp ground toasted sesame seeds
1tsp food-grade baking soda (for boiling somen)
Choppedgreen onions, to taste
Chilioil, to taste

How to Make "Tofu Dandan Somen"

1
In a bowl, combine 100ml soy milk, 50ml water, 1/2 tsp chicken bouillon powder, 1/2 tsp grated garlic, 1/2 tsp grated ginger, 2 tsp ground sesame seeds, and 2 tsp miso paste. Mix thoroughly to make the soup.
2
Once the soup is well mixed, place it in the refrigerator to chill until the somen noodles are ready.
3
Place 1/2 block of firm tofu (150g) directly into a frying pan. Sauté over medium heat while breaking it into fine crumbles using a spatula or whisk.
4
As moisture releases from the tofu, continue sautéing patiently to cook off the liquid until it becomes dry and crumbly.
5
Once the moisture is gone, add 1 tsp sesame oil and 2 tsp yakiniku sauce. Stir-fry until well combined, then transfer to a plate.
6
Pour 600ml of water into the same frying pan used for the tofu, bring it to a boil, and add 100g of somen noodles.
7
Temporarily reduce the heat to low, then add 1 tsp food-grade baking soda (be careful as it may boil over). Adjust the heat and boil for the package's recommended cooking time.
8
Drain the cooked somen in a strainer, rinse thoroughly under cold running water to remove starch and cool them down, then drain well.
9
Plate the somen noodles and pour the chilled soy milk soup over them.
10
Top the center of the noodles with a generous amount of the tofu crumbles, scatter chopped green onions, and drizzle with chili oil to taste to complete the dish.

Detailed Commentary on "Tofu Dandan Somen"

* Content organized by topics from the video.

Budget-Friendly Tofu Dandan Somen

At the beginning of the video, Katchan gives a cheerful greeting: 'I'm Katchan, kyan-kyan!' Today, she introduces a budget-friendly, easy recipe using somen noodles. Without using any meat or Chinese ramen noodles, she takes on the challenge of making 'Tofu Dandan Somen,' which is both authentic and delicious. The charm of this recipe lies in transforming standard summer somen into an incredibly tasty dish for around 100 yen. The ingredients are simple and affordable, including 100g of somen, 1/2 block of firm tofu (150g), and chopped green onions. It's gentle on the wallet and easy to make, making it perfect for a summer lunch or a busy weeknight dinner. While keeping it healthy by not using meat, it still delivers a highly satisfying meal.

How to Make Rich, Authentic Dandan Soup

First, prepare the Dandan soup. In a bowl, combine 100ml of soy milk and 50ml of water, then add 1/2 tsp of chicken bouillon powder, and 1/2 tsp each of grated garlic and grated ginger. Next, add 2 tsp of ground sesame seeds for richness and 2 tsp of miso paste, which is the key to the flavor. Simply dissolving these seasonings in the bowl creates an incredibly authentic Dandan-style soup. The creaminess of the soy milk, the aroma of the ground sesame, and the depth of the miso combine to create a restaurant-quality taste. Once the soup is thoroughly mixed, chill it in the refrigerator until the somen is boiled. Chilling it well ensures a refreshing, smooth texture that is perfect for the hot summer.

Savory Tofu Crumbles as a Meat Substitute

Next, make 'tofu crumbles' to replace the meat crumbles essential for Dandan noodles. Place 1/2 block of firm tofu (150g) directly into a frying pan and sauté over medium heat, breaking it up finely with a spatula or whisk. As you sauté, moisture will release from the tofu, but the key is to patiently keep cooking until the water completely evaporates. Once it is dry and crumbly, add 1 tsp of sesame oil and 2 tsp of yakiniku sauce. Stir-fry well so the flavors meld, and once the moisture is fully gone, transfer it to a plate. Using yakiniku sauce instantly seasons the tofu perfectly without needing complex spices, resulting in crumbles with a meat-like savory flavor and texture.

The Baking Soda Hack for Ramen-Style Somen

Next is the process of boiling the somen. Here, we use 'food-grade baking soda' as a clever hack to give the somen a chewy texture like Chinese ramen noodles. Pour 600ml of water into the empty frying pan after removing the tofu crumbles, and bring it to a boil. Once boiling, add 100g of somen. The trick here is to temporarily lower the heat to low before adding 1 tsp of baking soda, as it will fizz up and can easily boil over. The alkaline properties of the baking soda act on the somen, mimicking the role of 'kansui' (alkaline mineral water) used in ramen, transforming them into yellowish, springy noodles. Adjust the heat to prevent boiling over and cook for the recommended time. Once done, drain in a strainer, rinse thoroughly with cold water to remove starch and heat, and drain well.

Plating and Beautiful Toppings

Plate the boiled and thoroughly drained somen noodles. Somen boiled with baking soda clearly has a more yellowish tint compared to normally boiled somen, and feels plump and springy to the touch. Pour the special soy milk soup chilled in the refrigerator over the plated somen. Next, top the center of the noodles with a generous portion of the prepared tofu crumbles and scatter chopped green onions on top. Finally, drizzle chili oil around the plate to complete the vibrant 'Tofu Dandan Somen.' The beautiful contrast of red, green, and the white soup makes it look so luxurious and delicious that you wouldn't believe it costs only around 100 yen to make.

Tasting and Toasting with Cider

With the completed Tofu Dandan Somen in front of her, Katchan pours cold cider into a glass and takes a refreshing sip, saying, 'Today, let's toast with cider!' She then thoroughly coats the somen in the soup and takes a bite. The moment she eats it, she praises it highly: 'Oh my! This tastes incredibly good!' The soup, made simply by mixing soy milk and seasonings, is highly authentic with the rich flavor of ground sesame. The somen boiled in baking soda water has a strong chewiness, making it feel like eating thin ramen noodles, and slides down smoothly. The tofu crumbles have a firm texture from being sautéed dry, and the rich flavor of the yakiniku sauce pairs perfectly with the soup and noodles. Since no meat is used, the fat doesn't solidify even in the cold soup, allowing you to enjoy it cleanly to the very last drop. Katchan happily concludes by saying, 'Adding rice to the leftover soup after finishing the noodles would also be amazing.'

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