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  • 執筆者の写真Michie

YouTube Recipe “Vegan “Ja Ja men” (miso sauce noodles)” / “ヴィーガン ジャージャー麺”








ヴィーガン ジャージャー麺(4人分)


* 乾燥シイタケ 2個

* 高野豆腐 2個

* 生姜 1片

* ニンニク 1片

* タマネギ 小1個

* 赤パプリカ 1/2個

* ニンジン 1/2本

* ナス 1本


* 味噌 大2

* みりん 大2

* 醤油 大2.5


* 片栗粉 大1

* 水 大2

* 中華麺 300g (うどん、そうめんなどお好みで四人分)

* キュウリ 1本 (千切り)

* モヤシ 1袋 (茹でる)


1. 乾燥しいたけを200ccの水に入れ、冷蔵庫に一晩おく。


2. 味噌、しょうゆ、みりんを1の出汁でとく。

3. 高野豆腐をたっぷりの湯に20-30分入れてもどし、水気をよくしぼる。

4. 片栗粉を水でとき、水溶き片栗粉を作る。

5. 高野豆腐からナスまでの材料を全てみじん切りにする。(フードプロセッサーを使ってもよい)

6. フライパンに油を熱し、5を火が通るまで炒める。

7. 2の合わせ調味料を加えて加熱しながらよく混ぜる。

8. 水溶き片栗粉を加え、混ぜながら加熱してとろみをつける。

9. 刻んだ小ねぎを加えて混ぜる。

10. 麺を茹でる。

11. 器に麺を盛り、8の肉味噌風、キュウリ、モヤシを添える。


Originally “Zha Jiang Mian” is a Chinese noodle dish, with a sauce of spicy chopped meat and miso.

It came to Japan and became “Ja Ja Men”, a slightly sweeter version.

We can not only use Ramen noodles, but also Udon or Somen noodles as well. So you can choose the noodles you prefer.

For topping, I use cucumber and moyashi (bean sprouts). But you can add any vegetables you prefer such as cooked cabbage, green pepper, lettuce, Japanese turnip, arrowroot, etc.

This time we used Koya-tofu for the texture of meat, which is a frozen-dried tofu that is a traditional Japanese foodstuff and an important ingredient in Buddhist vegetarian cookery. It originated from Japan. Koya-tofu is amazingly nutritious, and has high protein, calcium, magnesium, iron, zinc, dietary fiber, etc. It looks like a hard sponge and needs to be soaked before you use it.

If you can’t get ko-ya tofu, you can use any firm tofu instead. Just drain the tofu well overnight and use it. Or if you have a time, freeze 200g of firm tofu and thaw it. Then make it crumbly by hand.

We also used “Mirin”, a kind of sweet cooking sake which is commonly used in Japanese cooking. If you can’t get Mirin, you can replace 2 tbsp of sake (or white wine or red wine) and 1/2 tbsp of maple syrup or sugar.

If you can’t get dried shiitake mushrooms, please use fresh mushrooms.


Vegan ja ja men (for 4 persons)


* 2 dried shiitake mushrooms

* 2 ko-ya tofu

* A piece of ginger

* A clove of garlic

* 1 small onion

* 1/2 paprika

* 1/2 carrot

* 1 egg plant

(Miso mixture)

* 2 tbsp miso

* 2 tbsp mirin

* 2.5 soy sauce

(Starch water)

* 1 tbsp potato starch (cornstarch, arrowroot starch)

* 2 tbsp water

* 2 tbsp vegetable oil

* Some green onions (chopped)

* 300g chinese noodles

* 1 cucumber (julienne)

* 200g bean sprouts (cooked)



1. Soak dried shiitake mushrooms in 200cc of water overnight in a fridge to rehydrate.Drain mushrooms, reserving the water in a small bowl (this water is called “shiitake dashi”) We will use this "shiitake dashi" in a moment.

2. Mix miso, soy sauce, and mirin and shiiktake dash in another bowl and set aside. (Called “miso mixture”)

3. Soak koya-tofu in more than 300cc warm water and set aside for 20-30 minutes to rehydrate. Once rehydrated, squeese well the water from ko-ya tofu.

4. Mix potato starch with water. (Called “starchy-water”)

5. Finely chop garlic, ginger, onion, paprika, carrot, egg plant, shiitake mushrooms, and ko-ya tofu. (You can also use food processor)

6. Heat vegetable oil in a pan and cook all of the chopped ingredients until cooked through..

7. Pour miso mixture and cook for 2-3 minutes.

8. Pour the starchy-water evenly into the pan and stir quickly. Cook for 2-3 minutes until thicken.

9. Add chopped green onions and mix.

10. Boil the noodles. After that, drain well, coat the noodles with sesame oil.

11. Put the noodles on a plate and top with cooked ko-ya tofu mixture, cucumber and soybean sprout.


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