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
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
- Gather all the ingredients.
- Cut the green onions.
- Prepare the tofu.
- Rehydrate the wakame seaweed.
- Preheat the pot and add sesame oil.
- Add stock and seasonings.
- Add tofu and noodles.
- Add beaten eggs.
- Finish the soup.
Beat 2 large eggs (50 g each w/o shell) in a measuring cup or in a bowl with a spout.
Cut the white part of 2 green onions/scallions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.
Cut 3.5 oz medium-firm tofu (momen dofu) into ½-inch (1.3 cm) cubes.
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 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 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 1 oz dried glass/cellophane noodles. Cook noodles per package instructions.
Slowly pour beaten eggs into the soup in a circular motion. Let them sit for 20–25 seconds until fluffy.
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