Japanese Harusame Noodle Soup (Printable Version)
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 broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon mirin
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon salt
→ Noodles
06 - 3.5 ounces harusame Japanese glass noodles
→ Vegetables & Protein
07 - 1 medium carrot, julienned
08 - 3.5 ounces shiitake mushrooms, thinly sliced
09 - 2 ounces baby spinach or bok choy, 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
# Step-by-Step:
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.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until carrots begin to soften.
03 - Gently place cubed tofu into the broth. Simmer for 2 minutes to allow tofu to absorb flavors.
04 - Place harusame noodles in a heatproof bowl. Cover with boiling water and soak for 4-5 minutes until tender. Drain thoroughly and divide among four serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for 1 minute just until wilted but still vibrant green.
06 - Ladle hot broth with vegetables and tofu over the noodles in each bowl. Garnish with toasted sesame seeds and extra spring onion. Serve immediately while hot.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something you simmered all afternoon
- The broth is deeply satisfying without leaving you feeling heavy or sluggish
02 -
- I once dumped the noodles directly into the broth and ended up with a starchy cloudy soup, so always cook them separately
- Dashi makes all the difference, but a good quality broth still produces something worth savoring
03 -
- Prepare your vegetables before starting since everything moves quickly once the broth is hot
- Keep some hot water on hand in case you need to adjust the soup consistency at the end