Japanese Harusame Noodle Soup (Print Version)
Light and comforting Japanese soup with delicate glass noodles, crisp vegetables, and savory broth. Ready in 25 minutes.
# What You 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, adjust to taste
→ 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 Steps:
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 salt.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until vegetables begin to soften and mushrooms become tender.
03 - Gently place tofu cubes into the broth. Simmer for an additional 2 minutes to allow tofu to absorb flavors. Handle carefully to prevent breaking.
04 - Place harusame noodles in a heatproof bowl and cover completely with boiling water. Soak for 4–5 minutes until tender but still slightly firm. Drain thoroughly and divide evenly among 4 serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for exactly 1 minute until just wilted but still vibrant. Avoid overcooking to maintain texture and nutrients.
06 - Ladle hot broth with vegetables and tofu over the prepared noodles in each bowl. Ensure even distribution of ingredients. Garnish with toasted sesame seeds and additional spring onion. Serve immediately while hot.
# Expert Tips:
01 -
- The broth comes together faster than you can set the table and tastes like something simmered for hours
- Those slippery noodles are somehow comforting without making you feel heavy afterward
- You can toss in whatever vegetables are wilting in your crisper drawer and it still works beautifully
02 -
- Harusame noodles can go from perfect to mushy in seconds, so set a timer and dont walk away
- Adding mirin last preserves its delicate sweetness that would otherwise cook away
03 -
- If using dried shiitakes, soak them in hot water first and add that soaking liquid to your broth for extra depth
- Cut your vegetables uniformly thin so everything cooks at the same speed