Prepare the vermicelli by soaking it in warm water until softened. Drain and set aside.

Cut the thick fried tofu into bite-sized cubes. Slice the green onion and enoki mushrooms.

Heat sesame oil in a pan over medium heat. Add ground chicken and stir-fry until cooked through.

Add green onion and enoki mushrooms to the pan. Stir-fry until softened.

Mix all seasoning ingredients (sake, soy sauce, miso, chicken stock powder, doubanjiang, grated ginger, grated garlic, water, and cornstarch) in a bowl.

Pour the seasoning mixture into the pan. Add the tofu and vermicelli. Simmer until the sauce thickens and coats the ingredients.