Japanese Glass Noodle Soup (Harusame Soup)

Made with fluffy eggs, tofu, and wakame seaweed, this comforting Japanese
Glass Noodle Soup (or Harusame Soup) will be your go-to favorite quick soup.
This easy recipe can be made in less than 15 minutes! Enjoy it as a fabulous
lunch or a light dinner.

Prep Time Total Time

15 mins 15 mins 4.61 from 38 votes

Course: Soup Cuisine: Japanese Keyword: egg, glass noodle, tofu, wakame Servings: 4
Calories: 115kcal Author: Namiko Chen

Ingredients
2 large eggs (50 g each w/o shell)

2 green onions/scallions

3.5 oz medium-firm tofu (momen dofu) (¼ block)

2 Tbsp dried wakame seaweed

2 tsp toasted sesame oil

2 cups chicken stock/broth (use vegetable stock for vegan/vegetarian)

2 cups water

1½ Tbsp soy sauce (use gluten-free soy sauce for GF)

1 tsp Diamond Crystal kosher salt (adjust based on your chicken stock as some brands can be salty;
add ½ tsp first, then add more after tasting)

¼ tsp white pepper powder

1 oz dried glass/cellophane noodles (harusame) (glass noodles are just one of many ingredients in
this nutritious soup; you can add more noodles if you‘d like a more noodle-forward dish)

2 tsp toasted white sesame seeds

Instructions
1. Gather all the ingredients.
2. Beat 2 large eggs (50 g each w/o shell) in a measuring cup or in a bowl with a spout.

3. Cut the white part of 2 green onions/scallions into thin round pieces. Then, thinly slice the green
part diagonally. Set them aside separately.

4. Cut 3.5 oz medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes.

5. Add 2 Tbsp dried wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then,
drain and squeeze the water out. Set aside.
6. Preheat a medium pot over medium heat. When the pot is hot, add 2 tsp toasted sesame oil, then
the white part of the green onions.

7. Stir-fry for 30 seconds until the green onions are well coated with the oil. Then, add 2 cups chicken
stock/broth and 2 cups water.

8. Add 1½ Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, and ¼ tsp white pepper powder.

9. After mixing the soup well, cover the pot with a lid and bring it to a boil.
10. Once boiling, add the tofu and 1 oz dried glass/cellophane noodles (harusame).

11. Cook the glass noodles according to the package instructions. Stir the noodles in the beginning so
they don‘t stick to each other or the bottom of the pot.

12. After the noodles are cooked, adjust the heat so the soup is simmering (a very gentle boil). Slowly
pour a steady trickle of the beaten eggs into the soup in a circular motion, starting from the center
and spiraling outward. (Don‘t pour on top of any egg that you‘ve already added to the soup.) Place
cooking chopsticks at the edge of the bowl/measuring cup while pouring so the egg will drizzle
down the chopsticks in a thin stream. Let the eggs sit without stirring for 20–25 seconds until
they‘re fluffy and just cooked.

13. Add the rehydrated wakame seaweed, green parts of the green onions, and 2 tsp toasted white
sesame seeds. Remove the saucepan from the heat to prevent overcooking.

14. Transfer the glass noodles to individual bowls with a pair of tongs. Then pour the soup and other
ingredients over the noodles. Serve hot.
To Store
1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. The
glass noodles will continue to absorb the soup; therefore, it‘s best to store the glass noodles in a
separate container from the soup.

Nutrition
Calories: 115 kcal · Carbohydrates: 9 g · Protein: 7 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g ·
Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 93 mg · Sodium: 703 mg · Potassium: 65 mg · Fiber:
1 g · Sugar: 1 g · Vitamin A: 219 IU · Vitamin C: 2 mg · Calcium: 107 mg · Iron: 2 mg

Copyright © 2011–2024 Just One Cookbook®. All Rights Reserved.