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Japanese Glass Noodle Soup Recipe (Harusame Soup)

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.