Japanese Harusame Noodle Soup (Print Version)
Delicate glass noodles in savory dashi broth with fresh vegetables, ready in 25 minutes.
# What You'll Need:
→ Broth
01 - 5 cups dashi stock or low-sodium chicken 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 Cook:
01 - Combine dashi stock, soy sauce, mirin, sesame oil, and salt in a large saucepan. Bring to a gentle simmer over medium heat.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
03 - Add cubed tofu if using and simmer for another 2 minutes to allow flavors to meld.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Soak for 4-5 minutes until tender. Drain well and divide among serving bowls.
05 - Add spinach or bok choy to the simmering broth and cook for 1 minute until just wilted but still vibrant.
06 - Ladle the hot broth and vegetables over the noodles in each bowl. Garnish with toasted sesame seeds and extra spring onion. Serve immediately.
# Expert Advice:
01 -
- Its ready in under thirty minutes but tastes like something that simmered all afternoon
- The broth manages to be both impossibly light and deeply satisfying at the same time
02 -
- Overcooking the noodles makes them disappear into the soup, watch them closely
- The broth can taste saltier than expected before the noodles absorb it, taste after everything comes together
03 -
- Add a tiny pinch of shichimi togarashi if you want subtle heat
- The soup is even better the next day if you keep the noodles separate