Name: Japanese Glass Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
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

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

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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