Harusame Glass Noodle Soup with Bean Sprouts and Spinach
春雨スープ（もやし・ほうれん草） · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame soup is a staple on Japanese preschool lunch menus: thin, slippery glass noodles simmered in a gentle consommé broth with bean sprouts and a little spinach for color. Children love slurping up the soft noodles, and cutting them and the bean sprouts short means every spoonful is easy for small mouths to manage. The spinach is boiled separately and stirred in at the very end, so it keeps its bright green color instead of turning the broth murky.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 3 gharusame (glass noodles)Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water. Substitute: Mung bean glass noodles or thin rice vermicelli.
- 19.5 gbean sprouts
- 15 gspinach
- 150 gwater
Seasonings
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.3 gsalt
About the Japanese ingredients in this recipe
- harusame (glass noodles) (春雨)
- Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water. Substitute: Mung bean glass noodles or thin rice vermicelli.
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Soak the harusame in lukewarm water (or boiling water) to soften, then cut into 3 cm lengths. Cut the bean sprouts into 2 cm lengths.
- 2
Cut the spinach into 3 cm lengths and boil in hot water for 3 minutes.
- 3
Put the water and consommé in a pot and bring to a boil. Add the harusame and bean sprouts and simmer over low heat for about 10 minutes.
- 4
Once everything is soft, season with salt, then add the spinach from step 2 and stir to combine.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 18 kcal | 36 kcal | 18 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 3.9 g | 7.8 g | 3.9 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 120 mg | 240 mg | 120 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 18 kcal | 0.6 g | 0 g | 3.9 g | 0.9 g | 0.6 g | 9 mg | 0.3 mg | 120 mg |
| 1 adult serving | 36 kcal | 1.2 g | 0 g | 7.8 g | 1.8 g | 1.2 g | 18 mg | 0.6 mg | 240 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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