For a light and delicious soup dish with plenty of texture, this harusame noodle soup is a sure-fire winner. Harusame are thin, semi-transparent noodles that can be made from potato, sweet potato, rice, or mung bean starch and are a less calorie-dense alternative for wheat or egg noodles. This Chinese-style harusame noodle soup is a much-loved light meal in Japan and with this recipe you are sure to love it too.
Start by slicing your carrot and onion into small pieces. Grab a saucepan and mix 600ml of water and soup stock and bring to a boil. Add the soy sauce and the sliced vegetables and cook further.
Once the vegetables have cooked, lower the heat and add the harusame noodles to the pan. Allow them to cook for 4 to 5 minutes until the texture becomes soft.
Now that your harusame noodles are ready, add the starch powder to a little cold water, and stir thoroughly to avoid clumps, and then add this slurry to thicken your soup and give it a velvety texture. Lastly, add a sliced boiled egg if you wish before turning off the heat.
Adding a few drops of sesame oil will give a classic Asian flavour and savoury taste and aroma. Then add some salt and pepper to suit your own taste for the final touch. Your harusame noodle soup is now ready to be enjoyed.