Name: Japanese Glass Noodle Soup Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 large eggs (50 g each w/o shell); 2 green onions/scallions; 3.5 oz medium-firm tofu (momen dofu) (¼ block); 2 Tbsp dried wakame seaweed; 2 tsp toasted sesame oil; 2 cups chicken stock/broth (use vegetable stock for vegan/vegetarian); 2 cups water; 1½ Tbsp soy sauce (use gluten-free soy sauce for GF); 1 tsp Diamond Crystal kosher salt (adjust based on your chicken stock as some brands can be salty; add ½ tsp first, then add more after tasting); ¼ tsp white pepper powder; 1 oz dried glass/cellophane noodles (harusame); 2 tsp toasted white sesame seeds

Description

This Japanese Glass Noodle Soup is a comforting and nutritious dish featuring a flavorful broth, tender tofu, delicate glass noodles, and a beautiful egg ribbon. It’s a satisfying meal that warms you from the inside out.

Ingredients

Units Scale

Eggs:

2 large eggs (50 g each w/o shell)

Green Onions/Scallions:

2 green onions/scallions

Tofu:

3.5 oz medium-firm tofu (momen dofu) (1/4 block)

Dried Wakame Seaweed:

2 Tbsp dried wakame seaweed

Toasted Sesame Oil:

2 tsp toasted sesame oil

Chicken Stock/Broth:

2 cups chicken stock/broth (use vegetable stock for vegan/vegetarian)

Water:

2 cups water

Soy Sauce:

1 1/2 Tbsp soy sauce (use gluten-free soy sauce for GF)

Diamond Crystal Kosher Salt:

1 tsp Diamond Crystal kosher salt (adjust based on your chicken stock as some brands can be salty; add 1/2 tsp first, then add more after tasting)

White Pepper Powder:

1/4 tsp white pepper powder

Dried Glass/Cellophane Noodles:

1 oz dried glass/cellophane noodles (harusame)

Toasted White Sesame Seeds:

2 tsp toasted white sesame seeds

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Instructions

Gather all the ingredients.

Beat 2 large eggs (50 g each w/o shell) in a measuring cup or in a bowl with a spout.

Cut the green onions.

Cut the white part of 2 green onions/scallions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.

Prepare the tofu.

Cut 3.5 oz medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes.

Rehydrate the wakame seaweed.

Add 2 Tbsp dried wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze the water out. Set aside.

Preheat the pot and add sesame oil.

Preheat a medium pot over medium heat. When hot, add 2 tsp toasted sesame oil and the white part of the green onions. Stir-fry for 30 seconds.

Add stock and seasonings.

Add 2 cups chicken stock/broth, 2 cups water, 1½ Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, and ¼ tsp white pepper powder. Mix well and bring to a boil.

Add tofu and noodles.

Add tofu and 1 oz dried glass/cellophane noodles. Cook noodles per package instructions.

Add beaten eggs.

Slowly pour beaten eggs into the soup in a circular motion. Let them sit for 20–25 seconds until fluffy.

Finish the soup.

Add wakame seaweed, green onions, and sesame seeds. Remove from heat. Serve over noodles.

Nutrition

Serving Size: 1 serving
Calories: 216 kcal
Sugar: 2g
Sodium: 1210mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 15g
Cholesterol: 186mg