I love how light, clear broths let delicate flavors shine — that’s exactly what Japanese Harusame Noodle Soup delivers with its glassy threads and gentle umami. If you enjoy simple noodle soups with bright, clean flavors, this bowl is for you, similar in spirit to a Chow Zhou–style egg noodle soup but lighter and gluten-free when made with bean-thread noodles. I’ve made this many times for quick weeknight dinners and found little ways to coax the best texture from the noodles and broth.
Why Make This Recipe
- It’s fast to make — about 25–30 minutes from start to finish, perfect for busy evenings.
- The soup is light yet satisfying, delivering umami without heavy cream or butter.
- Harusame (bean-thread) noodles are low-calorie and gluten-free, so it’s great for varied diets.
- It’s versatile: use leftover chicken, tofu, or mushrooms to keep costs low and waste down.
- Personal insight: I love this recipe because it’s one of my go-to comfort bowls when I want something soothing but not greasy.
Recipe Overview
Prep time: 10 minutes.
Cook time: 15–20 minutes.
Total time: 25–30 minutes.
Servings: 4.
Difficulty: Easy.
Method: Simmer a clear dashi or chicken broth, soften harusame noodles by quick soak or brief simmer, then combine with blanched vegetables and protein for a finished soup.
I sometimes cross-reference texture tips from a classic chicken noodle soup with egg noodles to decide when to stop cooking the noodles so they stay springy.
My Experience Making This Recipe
While testing this soup I adjusted soaking and simmer times to avoid mushy noodles; the sweet spot was a 5–7 minute warm soak or 1–2 minute simmer in hot broth. I also found finishing the soup off heat preserves the delicate broth flavors better than prolonged rolling boils.
How to Make Japanese Harusame Noodle Soup
Start by making a clear broth: 6 cups (1.5 L) dashi or low-sodium chicken stock, seasoned with 2 tbsp light soy sauce, 1 tbsp mirin, and 1 tsp kosher salt. Prepare 100 g (3.5 oz) dried harusame by soaking in warm water for 5–7 minutes until pliable, then drain. Bring the broth to a gentle simmer (about 180°F / 82°C) and add bite‑sized vegetables (sliced shiitake, matchstick carrots, and baby bok choy) and pre-cooked protein like 2 cups shredded chicken or 200 g firm tofu. Add the drained noodles for the final 1–2 minutes to warm through, turn off the heat, and rest for 1 minute before serving with scallions and a drizzle of sesame oil.
Key techniques: keep the broth at a gentle simmer to avoid emulsifying fats into the stock, and always add the noodles at the end so they don’t overcook.
Expert Tips for Success
- Soak or simmer the noodles briefly: soak in 120°F (49°C) water for 5–7 minutes or simmer in broth for 1–2 minutes; they continue to soften off heat. I learned this prevents that gluey, overcooked texture.
- Use low-sodium stock and adjust seasoning at the end — you’ll preserve delicate umami and control salt better. This tip mirrors advice from a comforting chicken noodle soup recipe 2 I use for seasoning balance.
- Blanch leafy greens separately for 10–20 seconds then plunge in ice water if you want vibrant color and a crisp-tender bite.
- Use a fine-mesh strainer or skim with a ladle to keep the broth clear; avoid boiling which clouds and flattens flavor.
- Equipment: a medium (2–3 qt) saucepan for broth, a separate bowl for soaking noodles, and kitchen tongs to handle slippery noodles safely.
How to Serve Japanese Harusame Noodle Soup
- Serve in warmed bowls to keep the broth hot; preheat bowls with hot tap water then dry before ladling.
- Top with thinly sliced green onions, a sprinkle of toasted sesame seeds, and a few drops of toasted sesame oil for aroma.
- Offer condiments like shichimi togarashi, toasted nori strips, or a wedge of yuzu or lime for brightness; for a heartier option, add a soft-poached egg. Another idea is to pair the soup with a small side of pickled vegetables as in many another comforting chicken noodle soup serving suggestion.
- This soup works well for light lunches, late-evening dinners, or as a starter for Japanese-style meals.
Storage and Reheating Guide
Store leftover soup in airtight containers in the refrigerator for up to 3 days. For best texture, remove noodles before storing and keep them in a separate sealed container for up to 24 hours. Broth freezes well in freezer-safe containers or bags for up to 3 months — leave 1 inch (2.5 cm) headspace for expansion. To reheat: thaw overnight in the fridge or defrost in the microwave, then gently bring broth to a simmer (about 180°F / 82°C) on the stovetop and add noodles and vegetables to warm through. Reheat to an internal temperature of 165°F (74°C) for food safety.
Recipe Variations
- Gluten-free: this is naturally gluten-free when you use rice or bean-thread (harusame) noodles and tamari instead of soy sauce.
- Vegetarian/vegan: use kombu and dried shiitake dashi + soy or tamari, add extra mushrooms and silken tofu for protein. I frequently use this swap when I want a meatless weeknight meal.
- Spicy miso twist: whisk 1 tbsp white miso and 1 tsp gochujang into a ladle of hot broth for a deeper, spicier flavor.
- Seafood version: add peeled shrimp or thinly sliced firm fish in the last 2 minutes of simmering for a delicate seafood soup similar in comfort to a comforting chicken noodle soup variant.
Nutritional Highlights
- Low in fat and calories when made with light stock and lean protein; great for lighter meal plans.
- Harusame noodles are mainly starch and are lower in calories than many wheat noodles, and they’re often gluten-free.
- Allergen note: contains soy if you use soy sauce or miso; swap for tamari for gluten-free but still soy-containing option. Watch shellfish if you use seafood variations. Portion guidance: ~1.5–2 cups per person is a satisfying serving.
Troubleshooting Common Issues
- Mushy noodles: they were over-soaked or cooked too long. Solution: shorten soak to 5 minutes or add them only in the last 1–2 minutes of cooking.
- Cloudy broth: a rolling boil or stirred fat can cloud the stock. Solution: simmer gently at 175–185°F (80–85°C) and skim impurities with a ladle.
- Bland flavor: under-seasoned stock. Solution: concentrate flavor by simmering an extra 5–10 minutes, then finish with 1–2 tsp soy sauce or a splash of mirin and taste.
Frequently Asked Questions
Q: How long should I soak harusame noodles before adding them to soup?
A: Soak dried harusame in warm (not boiling) water around 120°F (49°C) for 5–7 minutes until pliable. If you prefer to simmer them in the broth, add them for the final 1–2 minutes of cooking. They’ll soften further off heat, so stop when they’re just tender.
Q: Can I prepare the soup ahead for meal prep?
A: Yes. Store the broth separately from the noodles and delicate greens. Keep broth in the fridge up to 3 days or freeze up to 3 months. Store noodles separately for up to 24 hours refrigerated to avoid sogginess; combine and warm through at serving.
Q: What is the best broth for authentic flavor?
A: A simple kombu-dashi or light chicken stock gives the clearest, most authentic base. Use 6 cups (1.5 L) liquid and season with 2 tbsp light soy sauce and 1 tbsp mirin, adjusting to taste at the end.
Q: How do I keep the soup clear and not oily?
A: Use low-fat protein or remove fat from homemade stock by chilling and skimming hardened fat. Simmer—not boil—the broth at 175–185°F (80–85°C) and strain through a fine-mesh strainer if needed for clarity.
Enjoy this gentle, adaptable bowl — it’s a reliable recipe for quick comfort and a great canvas for seasonal vegetables or leftover proteins.
Japanese Harusame Noodle Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Low-Calorie
Description
A light and satisfying noodle soup with delicate flavors, featuring glassy harusame noodles and umami-rich broth.
Ingredients
- 6 cups (1.5 L) dashi or low-sodium chicken stock
- 2 tbsp light soy sauce
- 1 tbsp mirin
- 1 tsp kosher salt
- 100 g (3.5 oz) dried harusame noodles
- Bite-sized vegetables (sliced shiitake, matchstick carrots, and baby bok choy)
- 2 cups shredded chicken or 200 g firm tofu
- Scallions, for serving
- Toasted sesame oil, for drizzling
Instructions
- In a medium saucepan, bring dashi or chicken stock to a gentle simmer.
- Season with soy sauce, mirin, and salt.
- Soak the dried harusame noodles in warm water for 5-7 minutes or until pliable, then drain.
- Add bite-sized vegetables and pre-cooked protein to the simmering broth.
- Add the drained noodles and warm through for 1-2 minutes.
- Turn off the heat and let rest for 1 minute.
- Serve in warmed bowls topped with scallions and a drizzle of sesame oil.
Notes
For best texture, add the noodles at the end to prevent overcooking. Store leftover broth in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg