Japanese Harusame Noodle Soup (Printable)

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

# Ingredient List:

→ 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 - 0.5 tsp salt, adjust to taste

→ Noodles

06 - 3.5 oz harusame Japanese glass noodles or 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

→ Garnish

12 - 1 tsp toasted sesame seeds
13 - Extra 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 to dissolve the salt.
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 completely with boiling water. Soak for 4 to 5 minutes until tender. Drain thoroughly and divide noodles evenly among four serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for exactly 1 minute until just wilted but still vibrant green. Remove from heat immediately.
06 - Ladle the hot broth, vegetables, and tofu over the prepared noodles in each bowl. Garnish with toasted sesame seeds and additional sliced spring onion. Serve immediately while piping hot.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something that simmered for hours
  • The glass noodles have this magical way of making every spoonful feel comforting without being heavy
  • You can customize it with whatever vegetables are languishing in your crisper drawer
02 -
  • I once forgot to drain the noodles after soaking and ended up with a disappointingly diluted soup
  • Adding chili oil or shichimi togarashi at the end transforms this into something completely different
  • The noodles will continue absorbing liquid in the bowl, so serve with extra broth on the side if you're not eating right away
03 -
  • If you're using dried shiitakes, add their soaking liquid to the broth for extra depth
  • A drop of rice vinegar in each bowl right before serving brightens everything beautifully

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