Japanese Harusame Noodle Soup (Printable)

Delicate glass noodles in a savory dashi broth with fresh vegetables, ready in 25 minutes for a light and comforting meal.

# 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 (optional)

→ Garnish

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

# How To Make It:

01 - Combine dashi stock, soy sauce, mirin, sesame oil, and salt in a large saucepan. Bring to a gentle simmer over medium heat.
02 - Add carrots and shiitake mushrooms to the simmering broth. Cook for 5 minutes until vegetables begin to soften.
03 - If using tofu, add cubed pieces to the broth. Simmer for another 2 minutes to heat through.
04 - Place harusame noodles in a heatproof bowl and cover with boiling water. Soak for 4-5 minutes until tender. Drain thoroughly and divide among serving bowls.
05 - Add spinach or bok choy to the simmering broth. Cook for 1 minute until just wilted but still vibrant.
06 - Ladle hot broth and vegetables over the noodles in each bowl. Garnish with toasted sesame seeds and extra spring onion. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth comes together in minutes but tastes like it simmered for hours
  • Harusame noodles are incredibly light, making this perfect for when you want warmth without heaviness
  • You can customize the vegetables based on whatever's languishing in your crisper drawer
02 -
  • Overcooking harusame noodles makes them turn gummy and clump together, so watch them closely during soaking
  • The broth might taste slightly salty on its own, but once it's distributed over the noodles, the seasoning balances perfectly
  • Harusame noodles continue absorbing liquid even in the bowl, so serve the soup promptly after assembling
03 -
  • Cut your vegetables as uniformly as possible so they cook at the same rate
  • Warm your serving bowls with hot water before ladling in the soup to keep it hotter longer

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