Harusame Soup with Bok Choy
春雨スープ（チンゲン菜） · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame are thin, translucent glass noodles made from starch (often potato or mung bean), and they turn wonderfully slippery and soft once soaked, which is exactly why little ones love slurping them up. This soup pairs them with bok choy in a mild consommé broth, seasoned with just a touch of salt so it stays gentle on small palates. In preschool kitchens the greens are cooked separately and stirred in right before serving, so they keep their bright color and don't turn dull and limp in the pot. It's a light, comforting bowl that sits happily next to almost any main dish.
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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.
- 22.5 gbok choy
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 bok choy into 2 cm pieces and boil.
- 3
Put the water and consommé in a pot. Once it comes to a boil, add the harusame from step 1 and simmer.
- 4
When the noodles are soft, season with salt, then add the bok choy from step 2 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 13.5 kcal | 27 kcal | 13.5 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 3.5 g | 6.9 g | 3.5 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 22.5 mg | 45 mg | 22.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 60 mg | 120 mg | 60 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 13.5 kcal | 0.2 g | 0 g | 3.5 g | 0.5 g | 0.6 g | 22.5 mg | 0.3 mg | 60 mg |
| 1 adult serving | 27 kcal | 0.3 g | 0 g | 6.9 g | 0.9 g | 1.2 g | 45 mg | 0.6 mg | 120 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.
