Japanese Glass Noodle Soup
why make this recipe
Japanese Glass Noodle Soup, or Harusame Soup, is a delightful dish that is easy to make and delicious to enjoy. It combines the lightness of glass noodles with the rich flavors of broth, egg, and vegetables, making it a comforting meal. This soup is perfect for a quick lunch or a warm dinner. It’s also versatile, allowing you to adjust ingredients to suit your tastes or dietary restrictions. Plus, it’s packed full of nutrients, making it a healthy choice.
how to make Japanese Glass Noodle Soup
Ingredients:
- 2 large eggs (50 g each w/o shell)
- 2 green onions/scallions
- 3.5 oz medium-firm tofu (momen dofu) ((¼ block))
- 2 Tbsp dried wakame seaweed
- 2 tsp toasted sesame oil
- 2 cups chicken stock/broth ((use vegetable stock for vegan/vegetarian))
- 2 cups water
- 1½ Tbsp soy sauce ((use gluten-free soy sauce for GF))
- 1 tsp Diamond Crystal kosher salt
- ¼ tsp white pepper powder
- 1 oz dried glass/cellophane noodles (harusame)
- 2 tsp toasted white sesame seeds
Directions:
- Gather all the ingredients.
- Beat the 2 large eggs in a measuring cup or a bowl with a spout.
- Cut the white part of the 2 green onions into thin round pieces. Thinly slice the green part diagonally. Set them aside separately.
- Cut the tofu into ½-inch cubes.
- Add the dried wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze out the water. Set aside.
- Preheat a medium pot over medium heat. Once hot, add the toasted sesame oil, followed by the white part of the green onions. Stir-fry for 30 seconds.
- Add the chicken stock and water, mixing well. Then, add the soy sauce, kosher salt, and white pepper powder. Cover the pot and bring to a boil.
- Once boiling, add the tofu and glass noodles. Cook the noodles as per package instructions, stirring to prevent sticking.
- Once the noodles are cooked, reduce the heat to a gentle simmer. Slowly pour the beaten eggs in a circular motion into the soup. Let them sit for 20–25 seconds without stirring until fluffy and just cooked.
- Add the rehydrated wakame, green parts of the green onions, and toasted white sesame seeds. Remove from heat.
- Transfer the glass noodles to individual bowls and pour the soup over them. Serve hot.
To Store
Allow the soup to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
how to serve Japanese Glass Noodle Soup
Serve the soup hot, ensuring each bowl has a good amount of noodles and vegetables. You can garnish with additional green onions or sesame seeds if desired.
how to store Japanese Glass Noodle Soup
Store leftover soup in the fridge in an airtight container. Consume within 3 days for the best flavor and quality. For longer storage, you can freeze the soup, but the texture of the noodles may change once thawed.
tips to make Japanese Glass Noodle Soup
- Make sure not to overcook the eggs to keep them fluffy.
- Use fresh ingredients for the best taste.
- Adjust the seasoning to your preference; add more soy sauce or salt as needed.
variation
You can customize Harusame Soup by adding different vegetables such as spinach, mushrooms, or bok choy. For a spicier version, add some chili oil or fresh chili peppers.
FAQs
1. Can I make Harusame Soup vegan?
Yes, by using tofu for protein and vegetable stock instead of chicken stock, this soup can easily be made vegan.
2. How long does it take to make this soup?
The entire process takes about 30 minutes from start to finish.
3. Can I add other proteins to the soup?
Absolutely! You can add shrimp, chicken, or pork to make it heartier. Just be sure to adjust cooking times for any additional ingredients.
Japanese Glass Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful and nutritious Japanese soup featuring glass noodles, tofu, and a rich broth, perfect for a quick lunch or warm dinner.
Ingredients
- 2 large eggs (50 g each w/o shell)
- 2 green onions/scallions
- 3.5 oz medium-firm tofu (momen dofu) (¼ block)
- 2 Tbsp dried wakame seaweed
- 2 tsp toasted sesame oil
- 2 cups chicken stock/broth (or vegetable stock for vegetarian)
- 2 cups water
- 1½ Tbsp soy sauce (use gluten-free soy sauce for GF)
- 1 tsp Diamond Crystal kosher salt
- ¼ tsp white pepper powder
- 1 oz dried glass/cellophane noodles (harusame)
- 2 tsp toasted white sesame seeds
Instructions
- Gather all the ingredients.
- Beat the 2 large eggs in a measuring cup or a bowl with a spout.
- Cut the white part of the green onions into thin round pieces. Thinly slice the green part diagonally. Set them aside separately.
- Cut the tofu into ½-inch cubes.
- Add the dried wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze out the water. Set aside.
- Preheat a medium pot over medium heat. Once hot, add the toasted sesame oil, followed by the white part of the green onions. Stir-fry for 30 seconds.
- Add the chicken stock and water, mixing well. Then, add the soy sauce, kosher salt, and white pepper powder. Cover the pot and bring to a boil.
- Once boiling, add the tofu and glass noodles. Cook the noodles as per package instructions, stirring to prevent sticking.
- Once the noodles are cooked, reduce the heat to a gentle simmer. Slowly pour the beaten eggs in a circular motion into the soup. Let them sit for 20–25 seconds without stirring until fluffy and just cooked.
- Add the rehydrated wakame, green parts of the green onions, and toasted white sesame seeds. Remove from heat.
- Transfer the glass noodles to individual bowls and pour the soup over them. Serve hot.
Notes
Store leftover soup in the fridge in an airtight container. Consume within 3 days for best quality. For longer storage, you can freeze the soup, but the texture of the noodles may change once thawed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
