Japanese Harusame Noodle Soup (Printable View)

Light Japanese noodle soup with glass noodles, vegetables, and savory broth in 25 minutes.

# What You’ll Need:

→ Broth

01 - 5 cups dashi stock or low-sodium chicken/vegetable broth
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp sesame oil
05 - 1/2 tsp salt, adjust to taste

→ Noodles

06 - 3.5 oz harusame Japanese glass noodles (mung bean vermicelli)

→ Vegetables & Protein

07 - 1 medium carrot, julienned
08 - 3.5 oz shiitake mushrooms, thinly sliced
09 - 2 oz baby spinach or bok choy, roughly chopped
10 - 1 spring onion, finely sliced
11 - 3.5 oz firm tofu, cubed (optional)

→ Garnish

12 - 1 tsp toasted sesame seeds
13 - Extra spring onion, finely sliced (optional)

# Cooking 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 4-5 minutes 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 Tips:

01 -
  • It comes together in under 30 minutes with minimal prep work
  • The broth is deeply savory yet light enough to leave you feeling energized
  • Harusame noodles have this incredible texture that makes every spoonful feel satisfying
02 -
  • Don't overcook the glass noodles or they'll turn mushy, they should remain springy and separate
  • Taste your broth before serving, some soy sauces are saltier than others
  • The soup doesn't reheat well with noodles already added, keep them separate for leftovers
03 -
  • Use a vegetable peeler to create paper-thin carrot ribbons instead of julienned strips for a more elegant presentation
  • Add a small piece of kombu seaweed to the broth while simmering, then remove before serving for extra depth

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