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Japanese Glass Noodle Soup Recipe

Japanese Glass Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 55 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegetarian

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

Instructions

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

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

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

  7. Rehydrate the wakame seaweed.
  8. 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.

  9. Preheat the pot and add sesame oil.
  10. 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.

  11. Add stock and seasonings.
  12. 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.

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

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

  17. Finish the soup.
  18. 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