Harusame Glass Noodle Soup with Onion and Spinach
春雨スープ（玉ねぎ・ほうれん草） · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame are thin, translucent noodles made from potato or mung bean starch, and once soaked they turn wonderfully slippery and soft - exactly the texture little ones love to slurp up. This gentle soup pairs them with sweet simmered onion and tender spinach in a mild consommé broth, so it sits happily next to almost any Western-style main on the lunch tray. In preschool kitchens we cut the noodles and spinach short so they scoop up easily on a small spoon, and we stir the spinach in right before serving to keep its color bright.
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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.
- 15 gonion
- 22.5 gspinach
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.
- 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 to rehydrate, then cut into 3 cm lengths.
- 2
Cut the onion in half lengthwise, then into thin slices.
- 3
Cut the spinach into 2 cm pieces and boil until tender.
- 4
Put the water, consommé and onion in a pot and bring to a boil. Once boiling, add the harusame and simmer.
- 5
When the noodles are soft, season with salt and add the spinach from step 3 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 21 kcal | 42 kcal | 21 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 4.9 g | 9.9 g | 4.9 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 180 mg | 360 mg | 180 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 21 kcal | 0.6 g | 0.2 g | 4.9 g | 1 g | 0.6 g | 13.5 mg | 0.5 mg | 180 mg |
| 1 adult serving | 42 kcal | 1.2 g | 0.3 g | 9.9 g | 2.1 g | 1.2 g | 27 mg | 0.9 mg | 360 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.
