Harusame Japanese Glass Noodle Soup Recipe hits that cozy, slurpable sweet spot when I want something light but satisfying. I love how the translucent noodles soak up flavor while staying bouncy and smooth. The broth stays clear and clean, yet it packs depth from dashi, soy sauce, and ginger. I keep a bag of harusame in the pantry so I can pull this off any night.
Easy Harusame Japanese Glass Noodle Soup Recipe
I reach for this soup when I want comfort without heaviness. The noodles cook fast, the broth warms the soul, and the toppings let you customize each bowl. You can keep it vegetarian or toss in shrimp, tofu, or chicken and call it dinner. I serve it with quick pickles and feel like I cooked a small feast with minimal effort.
The glass noodles play so well with soft greens, mushrooms, and a hint of sesame oil. They don’t get mushy, even after a little soak in the pot. I love that I can simmer a dashi base or use a good low-sodium chicken stock and still get a clean, Japanese-style profile. A squeeze of lime or a pinch of chili oil gives the bowl personality without turning it heavy.
Ingredients You’ll Need
Broth Base
- 6 cups dashi (kombu + katsuobushi) or low-sodium chicken stock
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon mirin
- 1 tablespoon sake (optional)
- 1 teaspoon toasted sesame oil
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 scallions, thinly sliced (white and green parts divided)
Vegetables
- 4–6 shiitake mushrooms, stemmed and sliced
- 1 cup napa cabbage or baby bok choy, shredded
- 1 small carrot, julienned
- 1/2 cup snow peas or spinach
Protein Options (pick one or mix)
- 8 ounces extra-firm tofu, cubed
- 8 ounces shrimp, peeled and deveined
- 8 ounces thinly sliced chicken thigh or breast
- 1 cup cooked rotisserie chicken, shredded
Noodles
Toppings
- 1 sheet toasted nori, snipped into thin strips
- Toasted sesame seeds
- Shichimi togarashi or chili oil
- Lime wedges (not traditional, but tasty)
- Extra scallion greens, sliced thin
How to Make Harusame Japanese Glass Noodle Soup
- Soak the noodles. Place harusame in a bowl and cover with hot tap water for 10–12 minutes until pliable. Drain and set aside.
- Prep the broth. In a pot, combine dashi or stock, soy sauce, mirin, and sake. Bring it to a gentle simmer over medium heat.
- Sauté aromatics. In a separate pan, heat 1 tablespoon neutral oil over medium heat. Add garlic, ginger, and scallion whites, and stir for 30 seconds until fragrant.
- Build flavor. Transfer the aromatics to the broth and keep the pot at a gentle simmer. Add shiitake and carrot, and cook for 3–4 minutes until just tender.
- Cook the protein. Add chicken or shrimp to the simmering broth and cook through, about 2–3 minutes for shrimp or thin chicken slices. If using tofu, slide it in and warm it for 2 minutes.
- Add greens. Stir in napa cabbage or bok choy and snow peas or spinach. Cook for 1–2 minutes until the greens turn vibrant.
- Finish the broth. Stir in sesame oil and taste. Adjust salt with a splash more soy sauce or a pinch of salt.
- Warm the noodles. Add the soaked harusame to the pot and simmer for 1 minute to heat through. The noodles will turn clear and silky.
- Serve. Ladle into bowls, top with scallion greens, nori, sesame seeds, and a sprinkle of shichimi or a drizzle of chili oil.
Cooking Tips
- Keep the simmer gentle to maintain a clear broth and tender protein.
- Slice everything thin so veggies cook fast and stay crisp-tender.
- Soak, don’t boil, the noodles before adding them, then finish them in the broth.
- Season in layers: salt from soy sauce, aroma from sesame oil, heat from chili, and brightness from lime.
- Add miso only at the end if you want a miso note; whisk it in off the heat so it stays smooth.
Variations I’ve Tried
- Vegetarian version: Use kombu-only dashi or veggie stock and tofu.
- Seafood bowl: Use shrimp or a mix of shrimp and thin fish slices, and simmer very briefly.
- Miso twist: Whisk 1–2 tablespoons white miso into a ladle of hot broth off-heat, then stir it back in.
- Spicy style: Add a teaspoon of chili crisp or doubanjiang to the aromatics for a gentle kick.
- Gluten-free path: Use tamari and check your dashi or stock label.
- Extra hearty: Add a handful of bean sprouts or sliced baby corn near the end for crunch.
- Low-sodium approach: Start with low-sodium stock and season slowly to taste.
What to Serve with it
I pair this bowl with pan-fried gyoza or crispy tofu for a little contrast. A simple cucumber wakame salad keeps the meal fresh and cool between slurps. Quick pickled daikon or carrots add snap and balance the savory broth. If I feel extra hungry, I add a side of edamame and call it a complete spread.
Make-Ahead and Storage
This soup makes lunch prep easy, and the noodles hold up better than you might expect. I cook the broth base and prep toppings in advance, then I add the soaked noodles right before serving. I also keep extra greens and scallions in a container so I can refresh each bowl on day two or three.
Make-Ahead: Cook the broth with veggies and protein, cool it, and store it separately from the soaked noodles. Add the noodles to the hot soup just before serving so they stay springy.
To Refrigerate: Store soup and noodles in separate airtight containers in the fridge for up to 4 days.
Freezing: Freeze just the broth with protein and veggies for up to 3 months. Add fresh soaked noodles after reheating.
To Reheat: Warm the broth in a saucepan over medium heat until steaming, then add the soaked noodles for 1 minute. You can also microwave in 45-second bursts, stirring between intervals.
Harusame Japanese Glass Noodle Soup
Ingredients
Instructions
- Soak harusame noodles in hot water for 5 minutes, then drain and set aside.
- In a pot, bring the dashi broth to a gentle boil.
- Add carrots, onion, cabbage, and shiitake mushrooms to the broth. Simmer for 5-6 minutes until vegetables begin to soften.
- Add soy sauce, mirin (if using), and sesame oil. Stir well.
- Add the soaked harusame noodles and spinach (if using) to the pot. Cook for 2-3 minutes until noodles are transparent and soft.
- Ladle the soup into bowls and garnish with sliced green onion. Serve hot.