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<TOFU JYAJYA MEN/豆腐のジャージャー麺>


<Yield> 2 servings

<Prep time> 10 minutes

<Cook time> 10 minutes


300g firm tofu

5 shiitake mushrooms

1 tbsp chopped ginger( 10g)

2 cloves garlic

1 small onion (100g)

1 leek ( 100g)

1 tsp tobanjan paste

1 tbsp Toasted sesame oil

2 servings pre-cooked ramen noodles/ udon noodles/ rice noodles(300g)

1 tsp high heat oil


2 tsp sugar

2 tsp potato starch/ corn starch

2 ½ tsp soy sauce

2 tsp cooking sake

1 ½ tbsp red miso

1 tbsp tenmenjyan/ gochujyan

½ tsp soup stock powder/ bouillon cube

⅓ cup water (70ml)

Topping ( Optional)



chopped spring onion



1.Remove the moisture of tofu as much as possible by squeezing or microwaving it 600w for 3 mins.(watch more on YouTube).

Mince ginger and garlic. Dice shiitake mushrooms and onion into ½ inch cubes. Thinly slice leeks. Mix all the seasoning in a bowl.

2.Cook noodles according to the package instructions if your noodle isn’t pre-cooked. Mine is already cooked, so I don’t show this process in the video.

3. Into the pan, heat 1 tsp of oil over medium heat. Add garlic and ginger. Let it infuse over small heat for 1 min. Add onion, leek and shiitake mushrooms. Bring the heat to high and cook it for 3 mins. Add tobanjan paste and tofu. Continue to cook for another 2 mins .

4. Add all the seasonings listed above. Cook it on medium heat until the sauce is thickened. Off the heat and drizzle toasted sesame oil.

5. In a pan, add toasted sesame oil. Cook noodles until both sides are lightly browned.Add water and close the lid. Steam it for another 1-2 mins.

Open the lid and let the excess water evaporate completely. Transfer to the plate. ( This process is optional)

6. Pour tofu sauce(Step4) on top of the noodle. Garnish your choice of toppings if you like.Toss everything together and enjoy!

<Miwa’s tips>

  1. If the sauce is not spicy enough, feel free to drizzle chili oil or add more tobanjan paste.

  2. If you don’t have access to noodles , top it on the rice!

  3. I highly recommend enjoying it with some fresh raw vegetables.

<Storage time>

Keep the noodles and sauce separately. You can keep the sauce in an air-tight container for up to 4 days in the fridge. 2 weeks in the freezer.

2023/9/02 MIWA

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