Japanese Glass Noodle Soup (Harusame Soup) Recipe

Introduction

Japanese Glass Noodle Soup, also known as Harusame Soup, is a light and comforting dish perfect for any season. This broth-based soup features delicate glass noodles and fresh vegetables infused with a flavorful blend of soy, mirin, and ginger.

Ingredients

• 4 cups vegetable or chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1-2 teaspoons grated ginger
• 1 garlic clove, minced
• 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)
• Fresh cilantro or parsley (optional, for garnish)
• Sesame seeds (optional, for garnish)
• Sliced chili (optional, for garnish)

Instructions

1. Step 1: In a medium pot, bring the vegetable or chicken broth to a simmer over medium heat.
2. Step 2: Stir in soy sauce, mirin, rice vinegar, sesame oil, grated ginger, and minced garlic. Let the broth simmer gently for 5 minutes to blend the flavors.
3. Step 3: Meanwhile, soak the glass noodles in hot water for 5-7 minutes until soft. Drain and set aside.
4. Step 4: Prepare the vegetables by julienning the carrot, slicing the shiitake mushrooms, chopping the bok choy or spinach, and slicing the scallions.
5. Step 5: Add the carrot, mushrooms, and baby corn (if using) to the simmering broth. Cook for 3-4 minutes until the vegetables are tender.
6. Step 6: Stir in the chopped bok choy or spinach and cook for an additional 1-2 minutes until wilted.
7. Step 7: Add the soaked glass noodles to the broth and stir gently. Let the soup simmer for 2-3 minutes to heat the noodles through.
8. Step 8: Ladle the soup into bowls and garnish with chopped scallions, fresh cilantro or parsley, sesame seeds, and sliced chili if desired. Serve hot and enjoy!

Tips & Variations

• For a richer soup, use chicken broth instead of vegetable broth.
• Add tofu or cooked shredded chicken for extra protein.
• Adjust the ginger quantity based on your preference for warmth and spice.
• Substitute bok choy with spinach for a milder green or try napa cabbage for added texture.
• If you like heat, add a splash of chili oil or fresh sliced chili on top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, warm the soup gently on the stove to avoid overcooking the noodles and vegetables. Adding a splash of broth or water can help loosen the soup if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, although glass noodles are traditional, you can substitute with cellophane noodles or thin rice noodles. Avoid thicker noodles as they may take longer to cook and change the soup’s delicate texture.

Can I make this soup vegetarian or vegan?

Absolutely. Use vegetable broth and ensure your soy sauce is vegan-friendly. The recipe is naturally plant-based when you omit any animal-based broths or garnishes.

Japanese Glass Noodle Soup (Harusame Soup) Recipe

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★★★★★

4.9 from 111 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Japanese Glass Noodle Soup, also known as Harusame Soup, is a light and flavorful broth-based dish featuring delicate glass noodles and a medley of fresh vegetables. Infused with the subtle sweetness of mirin and the warm zest of ginger and garlic, this comforting soup is perfect for a quick, nutritious meal.

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Ingredients

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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
• 1–2 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)

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Instructions

1. Prepare the Soup Base: In a medium pot, bring the vegetable or chicken broth to a simmer over medium heat. Stir in soy sauce, mirin, rice vinegar, sesame oil, grated ginger, and minced garlic. Let it simmer gently for 5 minutes to combine and enhance the flavors.
2. Soak the Glass Noodles: While the broth simmers, place the glass noodles in a separate bowl with hot water. Soak them for 5-7 minutes until they soften, then drain and set aside.
3. Prepare the Vegetables: Julienne the carrot, slice the shiitake mushrooms, chop the bok choy or spinach, and slice the scallions to get all vegetables ready for cooking.
4. Cook Vegetables in Broth: Add the julienned carrots, sliced mushrooms, and baby corn (if using) to the simmering broth. Allow them to cook for 3-4 minutes until tender yet crisp.
5. Add Bok Choy or Spinach: Stir the chopped bok choy or spinach into the soup and cook for another 1-2 minutes until the greens are wilted and tender.
6. Combine Noodles and Broth: Add the soaked glass noodles to the pot and stir gently to mix. Let the soup simmer for an additional 2-3 minutes to heat the noodles through fully.
7. Garnish and Serve: Ladle the soup into serving bowls. Garnish with chopped scallions, fresh cilantro or parsley, sesame seeds, and sliced chili if desired. Serve hot and enjoy the comforting flavors.

Notes

• Use either vegetable or chicken broth depending on your dietary preference or desired flavor.
• Adjust the amount of ginger and garlic based on your taste preference for spice and warmth.
• Soaking glass noodles in hot water rather than boiling helps maintain their delicate texture.
• Baby corn is optional but adds a nice crunch and sweetness to the soup.
• Garnishes such as cilantro, sesame seeds, and sliced chili enhance flavor and presentation but are optional.
• This soup can be made vegetarian by using vegetable broth and omitting any animal-based ingredients.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese

Keywords: Japanese soup, glass noodle soup, harusame, vegetarian soup, easy soup recipe, Japanese cuisine, comforting soup