Harusame Glass Noodle Soup with Bean Sprouts and Wakame
春雨スープ（もやし・わかめ） · 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, tender bean sprouts and a little wakame seaweed simmered in a light consommé broth. The noodles are the draw for little ones - they slurp them up happily, and the mild, gently salted broth goes down easily even with children who are wary of vegetables. Everything is cut short so it fits on a small spoon and is easy to chew, and the soup comes together in minutes from a few pantry staples.
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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
- 0.5 gdried cut wakameSmall pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
Seasonings
- 150 mlwater
- 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.
- dried cut wakame (カットわかめ)
- Small pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- 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 (or boiling) water until softened, then cut into 3 cm lengths.
- 2
Cut the bean sprouts into 2 cm pieces. Rehydrate the wakame in water and chop it finely.
- 3
Put the water and consommé in a pot, bring to a boil, then add the noodles, bean sprouts and wakame from steps 1 and 2 and simmer.
- 4
Once everything is soft, season to taste with salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 16.5 kcal | 33 kcal | 16.5 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 3.6 g | 7.2 g | 3.6 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 18 mg | 36 mg | 18 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 16.5 kcal | 0.5 g | 0 g | 3.6 g | 0.6 g | 0.8 g | 6 mg | 0 mg | 18 mg |
| 1 adult serving | 33 kcal | 0.9 g | 0 g | 7.2 g | 1.2 g | 1.5 g | 12 mg | 0 mg | 36 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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