Japanese Harusame Noodle Soup (Print)
Light Japanese glass noodle soup with vegetables in savory dashi broth, ready in 25 minutes.
# What You’ll Need:
→ Broth
01 - 5 cups dashi stock or low-sodium chicken/vegetable broth
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1/2 tsp salt, adjust to taste
→ Noodles
06 - 3.5 oz harusame Japanese glass noodles, mung bean vermicelli
→ Vegetables & Protein
07 - 1 medium carrot, julienned
08 - 3.5 oz shiitake mushrooms, thinly sliced
09 - 2 oz baby spinach or bok choy, roughly chopped
10 - 1 spring onion, finely sliced
11 - 3.5 oz firm tofu, cubed, optional
→ Garnish
12 - 1 tsp toasted sesame seeds
13 - Extra spring onion, finely sliced, optional
# 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 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 place cubed tofu into the broth if using. Simmer for 2 minutes to allow tofu to absorb the savory flavors without breaking apart.
04 - Place harusame noodles in a heatproof bowl and cover completely with boiling water. 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 exactly 1 minute until just wilted but still vibrant green. Immediately remove from heat to prevent overcooking.
06 - Ladle hot broth and vegetables over the prepared noodles in each serving bowl. Ensure even distribution of tofu, mushrooms, and carrots among portions.
07 - Sprinkle toasted sesame seeds over each bowl and add extra sliced spring onion for garnish. Serve immediately while piping hot for best texture and flavor.
# Expert Tips:
01 -
- Ready in under 30 minutes but tastes like it simmered all day
- The glass noodles have this magical way of soaking up the broth while staying perfectly springy
02 -
- Do not overcook the glass noodles, they go from perfect to mushy in seconds
- Taste your broth before adding salt, some soy sauces are saltier than others
03 -
- Toasting your sesame seeds in a dry pan for 30 seconds transforms this soup completely
- If you have time, make your own dashi, it makes a difference you can actually taste