Egg & Wakame Harusame Noodle Soup

Light, filling, healthy, gluten free (when using tamari), ramen-like, and very little calories. If that sounds good to you, youll love this recipe:)

When plant noodles were first brought to Japan by way of China (the Chinese use mung beans), the Japanese named it harusame because it resembled the light spring rain when rehydrated and cooked. Haru means spring, and same in kanji means rain:). So beautiful. Unlike Chinese glass noodles most of the harusame from Japan are made with either potato starch, sweet potato starch or both.

In addition to soup dishes, harusame is also used in cold dishes such as spring rolls and salads.

Recipe (serves 2-3)

100g dried harusame noodles
2 eggs, whisked
2 tablespoons dried wakame
1 teaspoon sesame oil
sesame seeds

Soup:

4 cups water
1 - 1 1/2 tablespoons soy sauce or tamari
*1 teaspoon high quality chicken stock powder (preferably w/o msg)

*optional

1. Rehydrate dried harusame in boiling water for two minutes. Transfer to an ice bath and stop the cooking process. Drain and set aside.
2. Boil water.
3. Gently add the egg.
4. Add dried wakame. (No need to rehydrate the wakame)
5. Lower heat and add the harusame.
6. Turn heat up to med high and cook for 2 minutes.
7. Turn off heat and add soy sauce or tamari, chicken stock powder (optional), and drizzle sesame oil.
8. Scoop into a bowl, garnish with sesame seeds, and enjoy!

Side note #1: A starch is a starch is a starch. Over consumption is not recommended.

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Instagram: @gracesjapanesecooking

See you next week!!

Love, Grace