Japanese Harusame Noodle Soup (Print View)
Light Japanese soup with glass noodles, vegetables, and savory dashi broth ready in 25 minutes.
# What You'll Need:
→ Broth
01 - 5 cups dashi stock or low-sodium chicken 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 or 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:
01 - Combine dashi stock, soy sauce, mirin, sesame oil, and salt in a large saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve salt and meld flavors.
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 aroma.
03 - Gently fold cubed firm tofu into the broth. Simmer for 2 minutes to allow tofu to absorb the savory flavors while maintaining its structure.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Soak for 4 to 5 minutes until tender but still slightly al dente. Drain thoroughly and divide among 4 serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for exactly 1 minute until just wilted and vibrant green, being careful not to overcook.
06 - Ladle the hot broth with vegetables and tofu directly over the noodles in each serving bowl, ensuring even distribution of ingredients.
07 - Sprinkle toasted sesame seeds over each bowl and add extra sliced spring onion. Serve immediately while piping hot for the best texture and flavor.
# Expert Suggestions:
01 -
- It comes together in 25 minutes but tastes like something that simmered all afternoon
- The glass noodles have this magical way of soaking up flavors while staying perfectly springy
- You can customize the vegetables based on whatever is wilting in your crisper drawer
02 -
- Harusame noodles can turn mushy if overcooked, so watch them closely during soaking
- Adding spinach too early makes it olive colored and unappealing
- The broth tastes better after sitting for 5 minutes off the heat, if you can resist eating immediately
03 -
- Preportion the noodles into individual bowls before soaking to prevent them from clumping together
- A few drops of chili oil in each bowl adds warmth without overwhelming the delicate flavors