Harusame Soup (Glass Noodle Soup)
はるさめスープ · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame are thin, translucent noodles made from starch (usually potato or mung bean) that turn slippery and springy when cooked. In this simple clear soup they float with short strips of ham and tender bok choy in a mild consommé broth. Children love slurping up the soft noodles, and the vegetables are cut into short pieces so they are easy to manage with a spoon. Everything is kept gently seasoned, the way soups are served in Japanese preschool kitchens.
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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
- 3.8 gharusame (glass noodles)Thin, clear noodles made from potato or mung bean starch. Substitute: Mung bean vermicelli or thin rice vermicelli.
- 9 gham
- 22.5 gbok choy
Seasonings
- 180 gwater
- 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.
- 0.6 gsalt
About the Japanese ingredients in this recipe
- harusame (glass noodles) (はるさめ)
- Thin, clear noodles made from potato or mung bean starch. Substitute: Mung bean vermicelli 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 to rehydrate them, then cut into 3 cm lengths. Cut the ham into short, thin strips.
- 2
Cut the bok choy into 2-3 cm pieces and boil until tender; set aside.
- 3
Put the water and consommé in a pot and bring to a boil. Add the ham and harusame and simmer.
- 4
Once the noodles are soft, adjust the seasoning with salt. Add the bok choy from step 2 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 36 kcal | 72 kcal | 36 kcal |
| Protein | 1.8 g | 3.6 g | 1.8 g |
| Fat | 1.4 g | 2.7 g | 1.4 g |
| Carbohydrates | 4.7 g | 9.3 g | 4.7 g |
| Salt equivalent | 1.2 g | 2.4 g | 1.2 g |
| Calcium | 24 mg | 48 mg | 24 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 36 kcal | 1.8 g | 1.4 g | 4.7 g | 1.2 g | 24 mg | 0.3 mg |
| 1 adult serving | 72 kcal | 3.6 g | 2.7 g | 9.3 g | 2.4 g | 48 mg | 0.6 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.
