Steps

1. Fill a pot with plenty of water and bring to a boil.
   🕒 01:39
2. Add Somen noodles 100g to the boiling water and cook according to package directions. (Key Tip!) If you prefer them slightly firm, remove them a little earlier.
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3. Once the somen is cooked, turn off the heat and drain.
   🕒 02:16
4. Quickly rinse the drained somen in cold water and knead thoroughly. (Key Tip!) Kneading well prevents the noodles from sticking together and results in a chewy texture.
   🕒 02:21
5. Drain the kneaded somen and arrange on a plate. (Key Tip!) Twirl portions with a fork into bite-sized servings for easier eating.
   🕒 02:37
6. Finely chop Green onion 6cm.
   🕒 03:14
7. Trim the root ends of Chives 1 stalk and slice thinly. (Key Tip!) You can also use pre-sliced chives.
   🕒 03:27
8. Heat sesame oil in a frying pan over medium heat for about 30 seconds.
   🕒 03:51
9. Add Ground pork 80g, the chopped Green onion, Grated ginger 1/2 tsp, Cooking Sake (Rice Wine) 1 tbsp, Doubanjiang (Chili Bean Paste) 1/2 tsp, Sugar 1/2 tsp, and Oyster sauce 1/2 tbsp to the heated pan. Stir-fry until the pork is cooked through. (Key Tip!) Stir-frying with oyster sauce enhances the flavor, making it more delicious. Be careful of oil splattering.
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10. Once the pork is cooked, add Miso 1/2 tsp and stir until the miso is dissolved.
    🕒 04:49
11. Add Chicken soup stock granules 1/2 tsp and Water 100ml, and bring to a boil once.
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12. Once boiling, add Unsweetened soy milk 100ml and heat until just before boiling while stirring. (Key Tip!) Soy milk can separate if boiled, so be careful not to let it reach a rolling boil.
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13. When the pot is simmering, turn off the heat to complete the Tantan soup.
    🕒 05:26
14. Pour the Tantan soup into a bowl and enjoy by dipping the somen noodles.
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