Harusame Soup with Ham and Bok Choy
春雨スープ（ハム・チンゲン菜） · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame are thin, translucent Japanese glass noodles that turn soft and slippery once soaked, and children love slurping them up from a bowl of warm soup. Here they float in a simple consommé broth with thin strips of ham and tender bok choy, making a light soup that goes with almost any main dish. The noodles and greens are cut short so they fit neatly on a small spoon, and the bok choy is boiled separately and added just before serving so it keeps its bright color and does not turn mushy.
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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.
- 7.5 gham
- 15 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. Cut the ham into short, thin strips.
- 2
Cut the bok choy into 2 cm pieces and boil.
- 3
Put the water and consommé in a pot, bring to a boil, then add the noodles and ham from step 1 and simmer.
- 4
Once the noodles are soft, season with salt, and add the bok choy from step 2 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 30 kcal | 60 kcal | 30 kcal |
| Protein | 1.5 g | 3 g | 1.5 g |
| Fat | 1 g | 2.1 g | 1 g |
| Carbohydrates | 3.5 g | 6.9 g | 3.5 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 15 mg | 30 mg | 15 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 63 mg | 126 mg | 63 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 30 kcal | 1.5 g | 1 g | 3.5 g | 0.3 g | 0.8 g | 15 mg | 0.2 mg | 63 mg |
| 1 adult serving | 60 kcal | 3 g | 2.1 g | 6.9 g | 0.6 g | 1.5 g | 30 mg | 0.3 mg | 126 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.
