Japanese Glass Noodle Soup (Harusame Soup)
User Reviews
4.6
Japanese Glass Noodle Soup (Harusame Soup)
Description
Harusame Soup starts by preparing components such as softly beaten eggs, thinly sliced green onions, cubed tofu, and rehydrated wakame seaweed. The soup base consists of chicken stock and water seasoned with soy sauce, kosher salt, and white pepper, gently brought to boil. Toasted sesame oil is used at the start to infuse the broth with a fragrant nutty flavor.
Once the broth boils, tofu and glass noodles made from starch (harusame) are added and cooked briefly so that noodles become tender without losing shape. The soup is finished by swirling in the beaten eggs to create delicate ribbons or softly cooked egg pieces. The green onions are added both during cooking and as garnish, providing fresh contrast to the savory broth and smooth noodles.
The resulting soup is light yet comforting, balancing textures with chewy noodles, soft tofu, and tender eggs. It can be served as a starter or light meal, offering nourishment with modest calories. Toasted white sesame seeds scattered on top add a finishing touch of flavor and visual appeal.
Ingredients
- 2 egg large, 50 g each, without shell
- 2 green onion or scallions
- 3.5 oz tofu ¼ block, medium-firm, aka momen dofu
- 2 Tbsp dried wakame seaweed
- 2 tsp sesame oil toasted
- 2 cups chicken stock use vegetable stock for vegan/vegetarian, or broth
- 2 cups water
- 1½ Tbsp soy sauce (use gluten-free soy sauce for GF)
- 1 tsp kosher salt adjust based on your chicken stock as some brands can be salty; add ½ tsp first, then add more after tasting, Diamond Crystal brand
- ¼ tsp white pepper powder
- 1 oz glass noodles glass noodles are just one of many ingredients in this nutritious soup; you can add more noodles if you‘d like a more noodle-forward dish, aka cellophane noodles/harusame, dried
- 2 tsp white sesame seeds toasted
Instructions
- Gather all the ingredients.
- Beat 2 large eggs (50 g each w/o shell) in a measuring cup or in a bowl with a spout.
- Cut the white part of 2 green onions/scallions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.
- Cut 3.5 oz medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes.
- Add 2 Tbsp dried wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze the water out. Set aside.
- Preheat a medium pot over medium heat. When the pot is hot, add 2 tsp toasted sesame oil, then the white part of the green onions.
- Stir-fry for 30 seconds until the green onions are well coated with the oil. Then, add 2 cups chicken stock/broth and 2 cups water.
- Add 1½ Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, and ¼ tsp white pepper powder.
- After mixing the soup well, cover the pot with a lid and bring it to a boil.
- Once boiling, add the tofu and 1 oz dried glass/cellophane noodles (harusame).
- Cook the glass noodles according to the package instructions. Stir the noodles in the beginning so they don‘t stick to each other or the bottom of the pot.
- After the noodles are cooked, adjust the heat so the soup is simmering (a very gentle boil). Slowly pour a steady trickle of the beaten eggs into the soup in a circular motion, starting from the center and spiraling outward. (Don‘t pour on top of any egg that you‘ve already added to the soup.) Place cooking chopsticks at the edge of the bowl/measuring cup while pouring so the egg will drizzle down the chopsticks in a thin stream. Let the eggs sit without stirring for 20–25 seconds until they‘re fluffy and just cooked.
- Add the rehydrated wakame seaweed, green parts of the green onions, and 2 tsp toasted white sesame seeds. Remove the saucepan from the heat to prevent overcooking.
- Transfer the glass noodles to individual bowls with a pair of tongs. Then pour the soup and other ingredients over the noodles. Serve hot.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. The glass noodles will continue to absorb the soup; therefore, it‘s best to store the glass noodles in a separate container from the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 703mg | 29% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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