Japanese Glass Noodle Soup Recipe (Harusame Soup)

There’s something about a warm bowl of soup that feels like a hug on a chilly day. Japanese Glass Noodle Soup, or Harusame Soup, is one of those comforting dishes that brings back memories of cozy family dinners and the delightful aromas wafting through the kitchen. Plus, it’s incredibly quick and easy to whip up, making it perfect for busy weeknights or a leisurely weekend treat.

Why You’ll Love Japanese Glass Noodle Soup (Harusame Soup)

• Fast: You can have the main components prepped and in the pot in about 30 minutes.
• Easy: It’s a straightforward recipe that even beginner cooks can master with ease.
• Comforting: This soup is perfect for warming you up and soothing your soul, especially on cold days.
• Crowd-pleasing: Everyone loves a good soup, and this one is packed with flavors that will impress your family and friends!

Ingredients

• 100g glass noodles (harusame): These delicate noodles are the star of the dish, soaking up all the delicious flavors.
• 1 tablespoon vegetable oil: For sautéing the vegetables and adding richness.
• 1 onion, thinly sliced: Provides a sweet base flavor.
• 2 cloves garlic, minced: Adds a wonderful aroma and depth of flavor.
• 1 carrot, julienned: For a touch of sweetness and color.
• 100g shiitake mushrooms, sliced: Brings an earthy flavor to the soup.
• 1 small zucchini, julienned: Adds freshness and a slight crunch.
• 4 cups vegetable or chicken broth: The heart of the soup, choose your favorite for the base.
• 2 tablespoons soy sauce: For that umami kick.
• 1 tablespoon mirin: Adds a hint of sweetness.
• 1 teaspoon sesame oil: Enhances the flavor with its nutty notes.
• 2 green onions, chopped: For garnish and a burst of freshness.
• Fresh cilantro for garnish (optional): Adds a lovely herbal note if you enjoy it!

How to Make Japanese Glass Noodle Soup (Harusame Soup)

1. Soak the glass noodles in warm water for about 15 minutes or until softened. Once they’re ready, drain them and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and translucent.
3. Add the julienned carrot, sliced shiitake mushrooms, and zucchini to the pot. Cook for about 3-4 minutes until the vegetables are slightly tender.
4. Pour in the broth, soy sauce, mirin, and sesame oil. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
5. Now, add the soaked glass noodles to the soup and cook for an additional 2-3 minutes until everything is heated through.
6. Serve hot, garnished with chopped green onions and fresh cilantro if you like. Enjoy your creation!

Substitutions & Additions

If you don’t have glass noodles, you can easily swap them out for rice noodles or even egg noodles. Feel free to add in any of your favorite vegetables like bell peppers or spinach for extra nutrition. You can also toss in some protein, like cooked chicken or tofu, to make it heartier. Get creative!

Tips for Success

• Be careful not to over-soak the glass noodles, as they can become mushy. Just a quick soak is all you need.
• Prep your ingredients ahead of time to make the cooking process even smoother.
• Adjust the seasoning to your taste. If you like it saltier, add a splash more soy sauce.

How to Store Japanese Glass Noodle Soup (Harusame Soup)

This soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. If you plan to keep it longer, consider freezing it, although the glass noodles may lose their texture when thawed. Reheat gently on the stove, adding a splash of broth if needed to loosen it up.

FAQs

• Can I make this soup vegetarian? Absolutely! Just use vegetable broth and skip any meat additions.
• What can I use instead of mirin? You can substitute with a mix of sake and sugar if you have it; otherwise, a splash of rice vinegar can work too.
• Is this soup gluten-free? If you use gluten-free soy sauce, yes, this soup can be made gluten-free!

Japanese Glass Noodle Soup is a delightful dish that brings warmth to any table. For more delicious recipes, check out my Pork Spring Rolls or my Easy Fruitcake for treats you will love! Don’t forget to follow my Pinterest for more culinary inspiration!

Japanese Glass Noodle Soup (Harusame Soup)

There's something about a warm bowl of soup that feels like a hug on a chilly day. Japanese Glass Noodle Soup, or Harusame Soup, is one of those comforting dishes that brings back memories of cozy family dinners and the delightful aromas wafting through the kitchen. Plus, it’s incredibly quick and easy to whip up, making it perfect for busy weeknights or a leisurely weekend treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 100 g glass noodles (harusame)
• 1 tbsp vegetable oil
• 1 medium onion thinly sliced
• 2 cloves garlic minced
• 1 medium carrot julienned
• 100 g shiitake mushrooms sliced
• 1 small zucchini julienned
• 4 cups vegetable or chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 stalks green onions chopped
• Fresh cilantro for garnish (optional)

Equipment

• Large Pot

Method

 

1. Step 1: Soak the glass noodles in warm water for about 15 minutes or until softened. Once they're ready, drain them and set aside.
2. Step 2: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing until fragrant and translucent.
3. Step 3: Add the julienned carrot, sliced shiitake mushrooms, and zucchini to the pot. Cook for about 3-4 minutes until the vegetables are slightly tender.
4. Step 4: Pour in the broth, soy sauce, mirin, and sesame oil. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
5. Step 5: Now, add the soaked glass noodles to the soup and cook for an additional 2-3 minutes until everything is heated through.
6. Step 6: Serve hot, garnished with chopped green onions and fresh cilantro if you like. Enjoy your creation!

Notes

This soup is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days.