Japanese Glass Noodle Soup
This Japanese Glass Noodle Soup is light, warm, and easy to digest. The noodles turn soft and silky in a gentle broth made with simple seasoning. It makes a quick lunch or a calming dinner when you want something that feels soothing and not heavy.
Equipment
- Medium saucepan
- Cutting board
- Knife
- Measuring cups and spoons
- Ladle
- Small bowl for soaking wakame
Ingredients
- Glass noodles harusame, 1 oz
- Chicken or vegetable broth 2 cups
- Water 2 cups
- Eggs 2 large, lightly beaten
- Medium-firm tofu 3.5 oz, cubed
- Dried wakame seaweed 2 tablespoons
- Green onions thinly sliced
- Soy sauce 1½ tablespoons
- Sesame oil 2 teaspoons
- White pepper ¼ teaspoon
- Salt to taste
Instructions
- Rehydrate the wakame in water for 5 minutes, then drain.
- Beat the eggs and set aside.
- Heat sesame oil in a pot over medium-low heat.
- Add the white part of the green onion and cook briefly.
- Pour in broth and water, then add soy sauce, salt, and white pepper.
- Bring to a gentle simmer.
- Add tofu cubes and glass noodles and cook until the noodles soften.
- Lower the heat and slowly drizzle in the beaten eggs in a thin stream.
- Let the eggs set and stay fluffy.
- Add wakame and the green tops of the onions.
- Serve hot.
Notes
Nutritional Facts (per serving, estimate)
Nutrient Amount
Calories 110–130 kcal
Protein 6–8 g
Carbs 9–12 g
Fat 4–6 g
Fiber 1–2 g
Nutrient Amount
Calories 110–130 kcal
Protein 6–8 g
Carbs 9–12 g
Fat 4–6 g
Fiber 1–2 g