Warm Up with Japanese Glass Noodle Soup: Comfort in a Bowl

Japanese Glass Noodle Soup, or Harusame Soup, offers a delightful escape with delicate glass noodles soaking in a rich umami broth.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Soups

Cuisine: Japanese

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 oz Glass Noodles Substitute rice noodles if desired.
4 cups Dashi (Japanese Soup Stock) Vegetable broth is a great alternative.
3 tbsp Soy Sauce Use tamari for a gluten-free version.
2 tbsp Mirin Substitute with sugar and rice vinegar if needed.
1 tbsp Sesame Oil Optional but highly recommended.

For the Vegetables

1 cup Mushrooms Any type works well.
2 cups Spinach Can substitute with kale.
3 stalks Green Onions Scallions can be used as a substitute.

For Protein (optional)

1 cup Tofu Firm tofu holds its shape best.
1 cup Chicken Shredded or diced for a meatier version.
1 cup Shrimp Well-suited for seafood lovers.

Equipment

medium pot
bowl

Method

Step‑by‑Step Instructions for Japanese Glass Noodle Soup

Soak the glass noodles in hot water for 5–10 minutes until soft and pliable. Drain and set aside.
In a medium pot, combine dashi, soy sauce, mirin, and sesame oil over medium heat. Bring to a simmer, about 5 minutes.
Add chosen vegetables into the simmering broth and cook for another 3–5 minutes until tender.
Stir in the drained glass noodles and let soak in the broth for another 2–3 minutes.
Ladle the soup into warm bowls and garnish as desired. Enjoy!

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 35gProtein: 9gFat: 5gSaturated Fat: 0.5gSodium: 1000mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 20mgCalcium: 6mgIron: 10mg

Notes

For optimal taste, consume fresh. Store leftovers in an airtight container for up to 2 days. Freezing is possible but not ideal.

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