‘Harusame’ are the noodles made from Potato starch or Mung Bean starch. I love its delicate texture. For this soup, please use soft Tofu such as ‘Silken’ or ‘Momen’. Season the soup lightly as the flavour should be gentle and subtle.
4 cups (1000ml) Chicken Stock OR Stock of your choice
2 tablespoons Sake (Rice Wine)
1 teaspoon grated Ginger
1 Bok Choy *cut into the size that is easy to eat
A few drops Sesame Oil
Salt & Finely Ground White Pepper
100g Dry Harusame Noodles (Bean Thread Noodles)
1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
200g Tofu *soft type such as ‘Silken’ OR ‘Momen’, cut into small cubes
1 to 2 Eggs *lightly whisked
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Place Chicken Stock (OR Stock of your choice), Sake and Ginger in a large saucepan or pot. Add thick parts of Bok Choy and bring to the boil over medium heat. Once boiling, add green parts, and season with Sesame Oil, Salt and White Pepper.
- Add Dry Harusame Noodles to the boiling soup. The noodles soften very quickly. Add Potato Starch mixture, stirring well. Add Tofu and bring back to the boil.
- Add lightly whisked Egg(s) slowly in a circular motion into the soup, and stir gently. When the Egg is cooked, remove from heat.
- Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.