Japanese Harusame Noodle Soup (Printable)
Light Japanese noodle soup with glass noodles, vegetables, and savory broth in 25 minutes.
# What You'll Need:
→ Broth Base
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, plus additional 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 (optional)
→ Garnish
12 - 1 teaspoon toasted sesame seeds
13 - Additional spring onion, finely sliced (optional)
# How-To Steps:
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 incorporate flavors.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for approximately 5 minutes until vegetables begin to soften but retain slight crunch.
03 - Carefully add cubed tofu to the soup if using. Simmer gently for an additional 2 minutes to allow tofu to absorb the broth flavors without breaking apart.
04 - Place glass 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 four serving bowls.
05 - Add spinach or bok choy to the simmering broth and cook for 1 minute just until wilted. Remove from heat immediately to preserve vibrant color and texture.
06 - Ladle hot broth and vegetables over the prepared noodles in each bowl, ensuring even distribution of tofu and vegetables among servings.
07 - Sprinkle toasted sesame seeds and additional sliced spring onion over each bowl. Serve immediately while steaming hot for best texture and flavor.
# Expert Advice:
01 -
- The broth comes together in minutes but tastes like it simmered for hours
- Its endlessly adaptable with whatever vegetables you have on hand
02 -
- Harusame noodles can go from tender to mushy quickly, so watch them carefully
- The broth intensifies as it sits, so under-season slightly if making ahead
03 -
- Pre-cut all your vegetables before starting the broth
- Keep the soup at a gentle simmer rather than a rolling boil