Japanese Harusame Noodle Soup (Printable)
Delicate glass noodles in savory dashi broth with fresh vegetables
# 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 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 It:
01 - Combine dashi stock, soy sauce, mirin, sesame oil, and salt in a large saucepan. Bring mixture to a gentle simmer over medium heat.
02 - Add julienned carrots and sliced shiitake mushrooms to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
03 - Stir in cubed tofu and continue simmering for 2 minutes to allow flavors to meld.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Let soak for 4 to 5 minutes until tender. Drain thoroughly and distribute evenly among serving bowls.
05 - Add spinach or bok choy to the broth and cook for 1 minute just until wilted. Avoid overcooking to maintain vibrant color and texture.
06 - Ladle hot broth and vegetables over the noodles in each bowl. Garnish generously with toasted sesame seeds and additional sliced spring onion. Serve immediately while hot.
# Expert Hints:
01 -
- It comes together in under 30 minutes but tastes like it simmered for hours
- The glass noodles are naturally gluten-free and incredibly satisfying
02 -
- Dont overcook the glass noodles or they'll become mushy and lose their signature bounce
- The broth should be seasoned before adding vegetables—it's harder to adjust once everything else is in the pot
03 -
- Pre-slice your vegetables the night before for an incredibly fast weeknight dinner
- Leftover broth keeps beautifully in the fridge for 3 days—just add fresh noodles when reheating