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Harusame Soup (Glass Noodle Soup)
Serves 2 · About 15 min
A Chinese-style soup with slippery glass noodles and fluffy egg. The noodles go in dry, with no soaking.
① Cut the ingredients and beat the egg→② Heat the soup→③ Simmer the glass noodles→④ Add the egg→⑤ Finish and serve
What to buy
Dry goods
Eggs & vegetables
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How to make it
1
Cut the ingredients and beat the egg
- On a cutting board, cut the leek into thin rounds 2–3 mm wide
- Crack the egg into a small dish and beat well with cooking chopsticks, cutting through the white
- If the glass noodles are long, cut them to about 10 cm with kitchen scissors inside the bag
How to tell it's doneNo lumps of egg white, and it is all the same yellow.
2
Heat the soup
- Put 500 ml water and 2 tsp chicken stock powder in a pot and put over medium heat
How to tell it's doneBig bubbles are bubbling up from the edge of the pot.
3
Simmer the glass noodles
- Add 20 g of dry glass noodles, and 1 tsp dried wakame if you have it, to the boiling soup
- Simmer 3 minutes, pulling them apart with cooking chopsticks (match the time on the glass noodle bag)
- Add 1 tsp soy sauce and a pinch of salt
How to tell it's doneThe glass noodles have turned from white to clear, and when you bite one there is no hard center.
Be carefulWhen adding things to boiling soup, do not drop them from high up. Add them close to the edge of the pot (the hot soup splashes).
4
Add the egg
- While the soup is gently bubbling, pour in the beaten egg in a thin stream, in a circle
- Do not stir right after adding. Wait 10 seconds, then stir 1–2 times in big circles with a ladle
How to tell it's doneThe egg spreads out fluffy and sets, and you cannot see any clear, raw egg.
5
Finish and serve
- Turn off the heat and add the leek, 1/2 tsp sesame oil and a pinch of pepper
- Taste it. If the flavor is weak, add a pinch of salt
- Serve in bowls, and sprinkle with toasted white sesame seeds if you have them
ReadyClear glass noodles and yellow egg float gently in the soup.
Be carefulWhen serving, use a ladle and pour with the bowl sitting on the table (pouring while holding the bowl makes burns more likely).
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The glass noodles soaked up the soup and it is goneGlass noodles soak up soup and swell over time. Make it just before eating. For leftover soup, add a little hot water and chicken stock powder.
The glass noodles are hardThe simmering time was short. Simmer for the time on the bag, and bite one to check.
The glass noodles are long and hard to eatCut them to about 10 cm with kitchen scissors before adding. If already cooked, cut them a few times in the pot with kitchen scissors.
The egg broke into bits and the soup is cloudyYou stirred right after adding the egg. Next time, wait 10 seconds, then stir in big circles.
The flavor is weakThe glass noodles soak up the soup's flavor, so it can taste bland. Add salt a pinch at a time, tasting each time.
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