Japanese Glass Noodle Soup (Harusame Soup)

Japanese Glass Noodle Soup is likely one of the fast and straightforward glass noodle recipes. Hen tenderloin, greens, and glass noodles (additionally referred to as bean vermicelli) are cooked in a Chinese language-style hen broth. It’s a easy and comforting clear soup – an ideal soup on a chilly day.

Japanese glass noodles/bean vermicelli is known as ‘harusame’ (春雨), which implies spring rain. I documented extra particulars about harusame in addition to Chinese language bean vermicelli in my submit, Japanese Vermichelli Salad (Harusame Salad).

Harusame is low in energy, fats, and carbohydrates in comparison with different noodles equivalent to rice vermicelli and udon noodles. Additionally it is low in GI, which helps with weight reduction. The sticky texture of the harusame makes this soup surprisingly filling.

If the soup incorporates glass noodles, Japanese folks name it harusame soup generically. However the ingredient combos and the varieties of soup can differ loads, and the phrases representing different key components are added to the title of the soup to make clear what sort of harusame soup it’s.

So the Japanese title for at the moment’s Glass Noodle Soup with hen and greens is known as ‘toriniku to yasai no harusame sūpu’ (鶏肉と野菜の春雨スープ), which interprets to hen (‘toriniku’, 鶏肉) and (‘to’ – pronounce /to/ not /tu:/, と) greens (‘yasai’, 野菜) of/with (‘no’, の) glass noodle (‘harusame’, 春雨) soup (‘sūpu’, スープ).

You can even add crushed eggs to the broth as an alternative of utilizing meat. Wakame seaweed and tofu are nice in Harusame Soup too.

What’s in My Japanese Glass Noodle Soup (Harusame Soup)

At this time’s soup is created from the broth that you just get once you cook dinner hen tenderloins as a base. Then I added Chinese language hen broth powder.

• Hen tenderloins
• Salt
• Sugar
• Water
• Cooking sake

Greens

I used carrot, shiitake mushrooms, and snow peas, however the greens that go into the soup might be nearly something that goes effectively with the hen broth.

• Carrot, reduce into 3cm/1⅛” lengthy, 3mm/⅛” large buttons.
• Shiitake mushrooms, thinly sliced.
• Snow peas, ends eliminated.
• Bean vermicelli, soaked in scorching water for 30 seconds, then rinsed in chilly water.

Flavouring

• Chinese language hen broth powder
• Gentle soy sauce
• White pepper
• Salt
• Sesame oil

Chinese language hen broth is totally different from the Western-style hen inventory, as a result of it doesn’t include greens and spices. You’ll find a number of manufacturers of hen broth powder just like the photographs beneath. Knorr and Lee Kum Kee manufacturers can be found in supermarkets, whereas the Japanese hen powder is on the market at Japanese grocery shops and a few Asian shops.

From left: Knorr hen powder, Lee Kum Kee model hen broth powder, Sōmi model Japanese hen broth powder.

The right way to Make Japanese Glass Noodle Soup (Harusame Soup)

1. Rub salt and sugar into the hen tenderloins and depart them for quarter-hour. Pat dry.
2. Cook dinner the hen tenderloins within the boiling water for a few minutes. Take the hen items out and shred them. Hold the broth.
3. Add carrot, shiitake mushrooms, and the Flavouring components, excluding sesame oil, to the broth and produce to a boil. Cook dinner for a few minutes.
4. Add hen, snow peas, and vermicelli to the pot and cook dinner additional 30 seconds.
5. Dribble sesame oil into the soup.

Rubbing the hen with salt and sugar makes the hen moist, and on the similar time removes the hen odor.

At this time’s Harusame Soup is a low-calorie soup utilizing low-calorie hen meat and low-calorie noodles, but it’s fairly filling due to the glass noodles. It’s easy and quick to cook dinner involving solely about 5 minutes of cooking time. You spend probably the most time curing the meat at first.

Benefit from the wholesome Harusame Soup!

Yumiko

Japanese Glass Noodle Soup (Harusame Soup)

My Japanese Glass Noodle Soup is manufactured from hen tenderloin, greens, glass noodles (additionally referred to as bean vermicelli), and Chinese language-style hen broth. Glass noodles are referred to as ‘harusame’ (春雨) in Japanese. It’s a easy and comforting clear soup, which is nice to have on a chilly day.

Do not forget to see the part ‘MEAL IDEAS’ beneath the recipe card! It offers you a listing of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Sort:

Soup

Delicacies:

Japanese

Key phrase:

hen noodle soup, hen vegetable soup, glass noodle recipe, harusame recipe

Serves: 2

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 2
  hen tenderloins
  (about 125g/4.4oz, notice 1)
• ½
  tsp
  salt
• ¼
  tsp
  sugar
• 500ml
  water
• 1
  tbsp
  cooking sake

Greens (notice 2)

• 30g/1.1oz
  carrot
  reduce into 3cm/1⅛” lengthy, 3mm/⅛” large buttons
• 30g/1.1oz
  shiitake mushrooms
  thinly sliced
• 30g/1.1oz
  snow peas
  ends eliminated, diagonally halved (notice 3)
• 15g/0.5oz
  bean vermicelli
  (earlier than soaking, notice 4)

Flavouring

• 1
  tsp
  Chinese language hen broth powder
  (notice 5)
• 1
  tsp
  mild soy sauce
  (notice 6)
• A pinch of white pepper
• A pinch of salt
  (if wanted)
• ½
  tsp
  sesame oil

Directions

1. Take away the tendon from every hen tenderloin. See the submit, Marinated Hen Tenderloin, which exhibits you take away the tendon.

2. Rub the tenderloins with salt and sugar completely and depart them for quarter-hour. Pat dry.

3. Soak the vermicelli in a bowl of scorching water for 30 seconds. Drain into the sieve and rinse them below working water to rapidly cool them down.

4. Add water and cooking sake to the pot and produce it to a boil.

5. Add the hen tenderloins to the pot and cut back the warmth to medium.

6. Cook dinner for two minutes, throughout which take away scum if it arises.

7. Flip off the warmth and put the hen items on a plate/bowl (maintain the broth). Cowl the plate/bowl in order that the floor of the hen doesn’t dry.

8. When the hen items calm down barely, shred them by hand into skinny small items.

9. Add carrot, shiitake, hen inventory powder, mild soy sauce, and pepper to the broth within the pot (notice 7) and produce it to a boil. Scale back the warmth to medium and cook dinner for a few minutes till the greens are practically cooked.

10. Add snow peas, vermicelli, and shredded hen to the pot, and cook dinner for 30 seconds or so.

11. Style take a look at and add salt if required. Add sesame oil to the pot and switch the warmth off.

Recipe Notes

1. I used hen tenderloin, however hen breast is OK too. You would use hen thigh, however I feel the leaner meat fits at the moment’s soup higher.

2. You’ll be able to differ the mix and amount of greens. Different greens that swimsuit the soup embrace (however not restricted to) cabbage, zucchini, beans, Chinese language greens, lettuce, Asian mushrooms, and inexperienced onions.

3. In the event you can, take away the powerful string alongside each side of the pod. In the event you gently break the tip and pull it down alongside the pod, the string will come off. If the string breaks half approach otherwise you can’t take it off, don’t fear.

In case your snow peas are small, you do not have to halve them.

4. Vermicelli is known as ‘harusame’ (春雨) in Japanese. Harusame is created from both mung bean starch, potato starch or mixture of these starches. I like harusame as it’s semi-transparent.

Bean vermicelli bought at Asian grocery outlets and supermarkets could be very near harusame. In the event you choose, you can even use rice vermicelli as a substitute.

5. I used Knorr hen powder, however you should utilize different inventory powder or hen broth powder/paste equivalent to Lee Kum Kee model hen bouillon inventory powder. See the pattern picture within the submit.

6. In the event you don’t have mild soy sauce, you should utilize regular soy sauce, however the color of the soup turns into barely darker.

7. If there are a number of scum and/or tiny coagulated hen protein bits are within the broth, you might wish to put the broth by a sieve to take away them earlier than including different components to the broth.

8. Vitamin per serving. 

serving: 381g energy: 145kcal fats: 3.1g (4%) saturated fats: 0.6g (3%) trans fats: 0.0g polyunsaturated fats: 0.8g monounsaturated fats: 0.9g ldl cholesterol: 46mg (15%) sodium: 884mg (38%) carbohydrates: 10g (4%) dietary fibre: 1.5g (5%) sugar: 2.4g protein: 16g vitamin D: 0mcg (0%) calcium: 26mg (2%) iron: 1.0mg (5%) potassium: 365mg (8%)