Description
A light and satisfying noodle soup with delicate flavors, featuring glassy harusame noodles and umami-rich broth.
Ingredients
Scale
- 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