Japanese Harusame Noodle Soup (Printable)
Light and comforting Japanese soup featuring glass noodles, vegetables, and savory broth
# Ingredient List:
→ 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, adjust 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
→ Garnish
12 - 1 teaspoon toasted sesame seeds
13 - Additional spring onion, finely sliced
# How to Make:
01 - Combine dashi stock, soy sauce, mirin, sesame oil, and salt in a large saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve seasonings.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until carrots begin to soften and mushrooms release their flavor.
03 - Gently add cubed firm tofu to the broth. Simmer for an additional 2 minutes to allow tofu to absorb the savory flavors.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Soak for 4 to 5 minutes until tender. Drain thoroughly and divide noodles evenly among 4 serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for just 1 minute until greens are wilted but still vibrant. Remove from heat immediately.
06 - Ladle hot broth with vegetables and tofu over the noodles in each serving bowl. Garnish generously with toasted sesame seeds and finely sliced spring onion. Serve piping hot.
# Helpful Tips:
01 -
- The translucent noodles practically disappear into the broth, creating this silky texture that feels luxurious despite taking 25 minutes start to finish
- Its one of those rare soups that somehow feels substantial yet leaves you completely light and energized afterward
- Customizable protein means you can make it work with whatever's hiding in your refrigerator
02 -
- Never cook harusame directly in your soup or they'll soak up all the broth and turn into a starchy mess
- The mirin and sesame oil are non negotiable for achieving that authentic Japanese flavor profile
03 -
- Cut your vegetables into similar sizes so they finish cooking at the same time
- Keep some shichimi togarashi on the table for those who like extra heat