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Japanese Glass Noodle Soup (Harusame Soup)

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  • Author: Lily Carter
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This Japanese Glass Noodle Soup (Harusame Soup) is a light and comforting dish with flavorful broth, delicate glass noodles, and a variety of vegetables. The combination of ginger, garlic, and mirin creates a delicious umami base that pairs perfectly with the crunchy bok choy and soft noodles.


Ingredients

Units Scale

For the Soup Base:

  • 4 cups vegetable or chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 12 teaspoons grated ginger
  • 1 garlic clove, minced

For the Vegetables and Noodles:

  • 100g glass noodles (harusame)
  • 1 small carrot, julienned
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 cup bok choy or spinach, chopped
  • 1/4 cup scallions, chopped
  • 1/4 cup baby corn (optional)

Optional Garnishes:

  • Fresh cilantro or parsley
  • Sesame seeds
  • Sliced chili (optional)

Instructions

  1. Prepare the Soup Base: In a pot, combine broth, soy sauce, mirin, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.
  2. Cook Vegetables and Noodles: Add glass noodles, carrot, shiitake mushrooms, bok choy, scallions, and baby corn to the broth. Cook until noodles are tender.
  3. Serve: Ladle the soup into bowls and garnish with cilantro, sesame seeds, and chili if desired.

Notes

  • If you prefer a spicier soup, add a dash of hot sauce or chili paste.
  • You can customize the vegetables in this soup based on your preferences.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250 kcal
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 30 mg