Japanese Harusame Noodle Soup (Printable View)

Delicate glass noodles in savory dashi broth with tender vegetables and silken tofu. A light, nourishing bowl 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 - In a large saucepan, combine dashi stock, soy sauce, mirin, sesame oil, and salt. Bring to a gentle simmer over medium heat.
02 - Add the carrots and shiitake mushrooms. Simmer for 5 minutes until vegetables begin to soften.
03 - Add tofu cubes if using and simmer for another 2 minutes.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Soak for 4 to 5 minutes, or until tender. Drain and divide noodles among serving bowls.
05 - Add spinach or bok choy to the simmering broth and cook for 1 minute until just wilted.
06 - Ladle the hot broth and vegetables over the noodles in each bowl.
07 - Garnish with sesame seeds and extra spring onion. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
  • The glass noodles have this satisfying slip that makes every spoonful feel luxurious
  • You can customize the vegetables based on whatever is wilting in your crisper drawer
02 -
  • Dont let the glass noodles soak too long or theyll turn into a tangled mush that loses all appeal
  • The broth keeps developing flavor, so leftovers taste even better the next day
  • If your broth tastes flat, a pinch more salt usually solves it better than adding more soy sauce
03 -
  • If you can find dashi powder or make it from scratch, it adds an authentic umami that vegetable broth cant quite replicate
  • Cut your vegetables uniformly thin so everything cooks at the same rate and no single ingredient overpowers

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