Japanese Glass Noodle Soup (Harusame Soup)

Japanese Glass Noodle Soup (Harusame Soup)

from japan.recipetineats.com

My Japanese Glass Noodle Soup is made of chicken tenderloin, vegetables, glass noodles (also called bean vermicelli), and Chinese-style chicken broth. Glass noodles are called ‘harusame’ (春雨) in Japanese. It is a simple and comforting clear soup, which is great to have on a cold day.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ingredients

  • 2 chicken tenderloins (about 125g/4.4oz, note 1)
  • ½ tsp salt
  • ¼ tsp sugar
  • 500ml water
  • 1 tbsp cooking sake
  • 30g/1.1oz carrot cut into 3cm/1⅛" long, 3mm/⅛" wide buttons
  • 30g/1.1oz shiitake mushrooms thinly sliced
  • 30g/1.1oz snow peas ends removed, diagonally halved (note 3)
  • 15g/0.5oz bean vermicelli (before soaking, note 4)
  • 1 tsp Chinese chicken broth powder (note 5)
  • 1 tsp light soy sauce (note 6)
  • A pinch of white pepper
  • A pinch of salt (if needed)
  • ½ tsp sesame oil

Directions

  1. 1

  2. 2

    Remove the tendon from each chicken tenderloin. See the post, Marinated Chicken Tenderloin, which shows you how to remove the tendon.

  3. 3

    Rub the tenderloins with salt and sugar thoroughly and leave them for 15 minutes. Pat dry.

  4. 4

    Soak the vermicelli in a bowl of hot water for 30 seconds. Drain into the sieve and rinse them under running water to quickly cool them down.

  5. 5

    Add water and cooking sake to the pot and bring it to a boil.

  6. 6

    Add the chicken tenderloins to the pot and reduce the heat to medium.

  7. 7

    Cook for 2 minutes, during which remove scum if it arises.

  8. 8

    Turn off the heat and put the chicken pieces on a plate/bowl (keep the broth). Cover the plate/bowl so that the surface of the chicken does not dry.

  9. 9

    When the chicken pieces cool down slightly, shred them by hand into thin small pieces.

  10. 10

    Add carrot, shiitake, chicken stock powder, light soy sauce, and pepper to the broth in the pot (note 7) and bring it to a boil. Reduce the heat to medium and cook for a couple of minutes until the vegetables are nearly cooked.

  11. 11

    Add snow peas, vermicelli, and shredded chicken to the pot, and cook for 30 seconds or so.

  12. 12

    Taste test and add salt if required. Add sesame oil to the pot and turn the heat off.

  13. 13

    Serve while hot.