Japanese Harusame Noodle Soup (Printable)
Delicate glass noodles in a savory dashi broth with fresh vegetables and tofu for a light, nourishing meal.
# What You'll Need:
→ Broth
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
→ 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 (optional)
→ Garnish
12 - 1 teaspoon toasted sesame seeds
13 - Extra spring onion, finely sliced (optional)
# 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 (if using) 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.
07 - Garnish with sesame seeds and extra spring onion. Serve immediately.
# Expert Hacks:
01 -
- Ready in under 30 minutes but tastes like it simmered all afternoon
- The noodles develop this incredible slippery texture that absorbs every drop of flavor
- Customizable with whatever vegetables are wilting in your crisper drawer
02 -
- Harusame noodles continue softening in hot broth, so slightly undercooking them in the soaking stage prevents mushiness
- Adding the spinach last preserves its bright green color and fresh texture
- The broth tastes better if you let it cool slightly before serving, around 5 minutes off the heat
03 -
- A few drops of chili oil or a pinch of shichimi togarashi transforms this into something completely different
- Substitute shredded cooked chicken for tofu if you want more protein and a different texture profile