Today’s miso soup features Harusame glass noodles. Harusame (春雨) are smooth and glutenous noodles made from potato starch. Harusame is typically sold as hard, dried white sticks, but once cooked, they becomes soft and clear noodles. Harusame literally means “spring rain” in Japanese, which is quite poetic. Harusame is often used in Nabe hot pot dishes or salad in Japanese cuisine, but it’s also great in miso soup. As long as it’s not a large amount added to the soup (as it will absorb liquid), there’s no need to rehydrate it beforehand. We also added Fu (麩), glutenous wheat bread, which tastes like soft croutons in the soup but acts more like a garnish here. Flower-shaped Fu, as used in the recipe, adds a splash of color, perfect for springtime. We hope you give it a try!
Miso Soup with Harusame
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Ingredients
- 1 green onion
- 4 cups Dashi
- 2 Tbsps dried Wakame seaweed
- 2 oz Harusame, glass noodles
- 8 pieces Fu, glutenous wheat bread optional
- 4 Tbsp miso paste
Instructions
- Cut the green onion into small pieces.
- Bring the Dashi to a boil, then add Wakame, Harusame noodles, and Fu. Cook for a couple of minutes until noodles are soft.
- Dissolve the miso paste in the soup. Serve immediately.
