Japanese Harusame Noodle Soup (Printable)
Light Japanese noodle 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/vegetable broth)
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1/2 tsp salt
→ 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 tsp toasted sesame seeds
13 - Extra spring onion, finely sliced
# How to Make It:
01 - In a large saucepan, combine dashi stock, soy sauce, mirin, sesame oil, and salt. Bring to a gentle simmer over medium heat.
02 - Add the carrots and shiitake mushrooms. Simmer for 5 minutes until vegetables begin to soften.
03 - Add tofu cubes and simmer for another 2 minutes.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Soak for 4-5 minutes, or until tender. Drain and divide noodles among serving bowls.
05 - Add spinach or bok choy to the simmering broth and cook for 1 minute until just wilted.
06 - Ladle the hot broth and vegetables over the noodles in each bowl. Garnish with sesame seeds and extra spring onion. Serve immediately.
# Expert Suggestions:
01 -
- It comes together in under thirty minutes but tastes like something that simmered all afternoon
- The glass noodles soak up all that savory broth while staying impossibly light
- You can swap vegetables based on whatever is languishing in your crisper drawer
02 -
- Harusame noodles can turn into an unappetizing clump if you cook them directly in the broth
- The broth tastes quite salty on its own but becomes perfectly balanced once it mingles with the plain noodles
- Spinach wilts almost instantly while bok choy needs a slightly longer minute in the hot liquid
03 -
- Cut your vegetables into uniform sizes so everything cooks at the same rate
- Warm your serving bowls with hot water before ladling in the soup