Description
A flavorful and nourishing Japanese Harusame Noodle Soup featuring glass noodles, tofu, and a savory broth.
Ingredients
Scale
- 2 cups (480 ml) chicken stock or vegetable stock
- 2 cups (480 ml) water
- 1½ tablespoons (22 ml) soy sauce (use gluten-free soy sauce for gluten-free)
- 1 teaspoon Diamond Crystal kosher salt, divided
- ¼ teaspoon white pepper powder
- 2 green onions (scallions), white and green parts separated
- 2 teaspoons (10 ml) toasted sesame oil
- 1 ounce (28 g) dried glass (harusame) or cellophane noodles
- 3.5 ounces (100 g) medium-firm tofu (momen dofu), cut into 1.3 cm cubes
- 2 large eggs (50 g each without shell), beaten
- 2 tablespoons (6 g) dried wakame seaweed, rehydrated
- 2 teaspoons (6 g) toasted white sesame seeds
Instructions
- Beat the eggs in a measuring cup or mixing bowl. Slice the scallion whites into thin rounds and diagonally cut the green tops. Cube the tofu into 1.3 cm pieces. Soak dried wakame seaweed in a bowl of water for 5 minutes, then drain and squeeze out excess liquid.
- Heat a medium saucepan over medium heat. Add the toasted sesame oil and the white parts of the sliced green onions. Stir-fry for 30 seconds until the onions are fragrant and coated with oil.
- Pour in the chicken or vegetable stock and water. Stir in soy sauce, half the kosher salt, and white pepper. Mix well, cover with a lid, and bring the soup to a boil.
- Once boiling, add the cubed tofu and dried glass noodles. Stir the noodles at the start to prevent clumping. Cook according to the noodle package instructions until tender.
- Taste the soup and adjust the salt if necessary, considering the saltiness of your stock. Maintain a gentle simmer.
- Reduce the heat to gently simmering. Slowly drizzle the beaten eggs into the soup in a thin stream, starting from the center and spiraling outward. Allow the eggs to set undisturbed for 20 to 25 seconds until fluffy and just cooked.
- Add the rehydrated wakame, green onion tops, and toasted sesame seeds. Remove the pot from heat immediately to prevent overcooking.
- Use tongs to portion glass noodles into serving bowls. Ladle the hot soup, tofu, and garnishes over the noodles. Serve immediately.
- Store any leftovers in airtight containers for up to 2 days in the refrigerator. For best texture, keep noodles and soup in separate containers.
Notes
- For a gluten-free version, use gluten-free soy sauce.
- Adjust the amount of salt according to your preference.
- Store cooked noodles and soup separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 180mg