Japanese Harusame Noodle Soup (Printable)
Light Japanese soup with glass noodles, vegetables, and savory broth in 25 minutes.
# What You’ll Need:
→ Broth
01 - 5 cups dashi stock (or low-sodium chicken/vegetable broth)
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon salt, adjust to taste
→ Noodles
06 - 3.5 ounces harusame (Japanese glass noodles, mung bean vermicelli)
→ Vegetables & Protein
07 - 1 medium carrot, julienned
08 - 3.5 ounces shiitake mushrooms, thinly sliced
09 - 2 ounces baby spinach or bok choy, roughly chopped
10 - 1 spring onion, finely sliced
11 - 3.5 ounces firm tofu, cubed
→ Garnish
12 - 1 teaspoon toasted sesame seeds
13 - Extra spring onion, finely sliced
# How To Make It:
01 - Combine dashi stock, soy sauce, mirin, sesame oil, and salt in a large saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve seasonings evenly.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until carrots begin to soften and mushrooms release their flavor.
03 - Gently fold cubed tofu into the broth. Simmer for 2 minutes to allow tofu to absorb flavors without breaking apart.
04 - Place harusame noodles in a heatproof bowl. Cover with boiling water and soak for 4 to 5 minutes until tender. Drain thoroughly and divide evenly among serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for 1 minute until just wilted but still vibrant green.
06 - Ladle hot broth with vegetables and tofu over the noodles in each bowl. Garnish generously with toasted sesame seeds and additional spring onion. Serve immediately while steaming hot.
# Expert Tips:
01 -
- Its ready in 25 minutes but tastes like it simmered all afternoon
- The noodles soak up all that savory broth while staying satisfyingly springy
02 -
- Overcooking the glass noodles makes them gummy and sad, so watch them closely
- Do not skip the separate noodle soaking step or they will absorb all your broth while simmering
03 -
- Cut the vegetables uniformly so they cook at the same rate
- Warm your serving bowls with hot water before adding the noodles