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  • Writer's pictureMiwa


Updated: Oct 18, 2023


<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)

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/ gochujang

½ tsp soup stock powder/ bouillon cube

⅓ cup water (70ml)

Topping ( optional)



chopped green onion



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

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

2.Cook the noodles according to their package instructions if your noodles aren't pre-cooked. Mine are already cooked, so I don’t show this process in the video.

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

4. Add all the seasonings listed above. Cook over medium heat until the sauce has thickened. Remove from heat and drizzle on the toasted sesame oil.

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

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

6. Pour the tofu sauce (Step 4) on top of the noodles. Garnish with your choice of toppings.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, enjoy it topped over 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 or 2 weeks in the freezer.

2023/9/02 MIWA

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Made this today - a winner! Wasn’t sure how to do the tofu, so cubed it. Used rice flour and soaked dry shiitake for two days (hard to get fresh ones here). Served with steamed rice and cucumber sunomono. Thank you for posting.


Hi Miwa. You don’t mention how to prep the tofu once it has been squeezed. Do you cut it into cubes, or mash it, or leave whole? Thanks

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