Harusame Soup with Spinach
春雨スープ（ほうれん草） · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame (glass noodle) soup is a staple of Japanese school lunch menus: a clear, gently seasoned broth with soft, slippery noodles that small children love to slurp up. This version adds spinach for color and nutrients, cut short so it fits easily on a spoon. The noodles are cut to bite size and the spinach is boiled separately and stirred in at the very end, so it keeps its bright green color and doesn't cloud the soup.
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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 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 water (or boiling water) to rehydrate, then cut into 3 cm lengths.
- 2
Cut the spinach into 2 cm lengths and boil it.
- 3
Put the water and consommé in a pot, bring to a boil, then add the harusame from step 1 and simmer.
- 4
Once the noodles are soft, season with salt, and stir in the spinach from step 2 just before serving.
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 | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 3.8 g | 7.5 g | 3.8 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 157.5 mg | 315 mg | 157.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 16.5 kcal | 0.5 g | 0.2 g | 3.8 g | 0.8 g | 0.6 g | 10.5 mg | 0.5 mg | 157.5 mg |
| 1 adult serving | 33 kcal | 0.9 g | 0.3 g | 7.5 g | 1.5 g | 1.2 g | 21 mg | 0.9 mg | 315 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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