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Ingredients

Scale

For the mushrooms

  • 1 ½ cups japanese mushrooms, finely chopped (shiitake, maitake, shimeji, eryngii)
  • 1 Tbsp sesame oil
  • 1 Tbsp toubanjian
  • 2 Tbsps sake
  • 2–3 tsps soy sauce

For the broth

  • 1 ½ cups soy milk, unsweetened and unflavored
  • 2 Tbsps nerigoma (white tahini)
  • 2 tsps miso paste
  • 2 tsps vegetable stock concentrate (better than bouillon)
  • 2–3 tsps toubanjian
  • 1–2 tsps honey or sugar

For the noodles

  • Leaves of one bunch rainbow chard, steamed 
  • 1 bundle somen noodles per person

For topping

  • La-yu (chili oil)
  • White pepper
  • Toasted and ground sesame seeds
  • Chopped green onions

Find it online: https://www.alldayieat.com/recipe/how-to-make-tantanmen-with-japanese-somen-noodles/

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