‘Harusame’ are the noodles made from potato starch or mung bean starch. I use ‘Harusame’ noodles for this soup because I like its delicate texture but you can use any noodles of your choice. Rice noodles would be good, too.


4 Servings


250g Prawns (Frozen OR Fresh)
1/2 teaspoon Grated Ginger
2 Spring Onions *lighter colour part for Prawn Balls, green part for topping
1/2 Egg White
1 pinch Salt
White Pepper
1 tablespoon Potato Starch OR Corn Starch Flour
200g Dry Harusame Noodles (Bean Thread Noodles)
Toasted Sesame Seeds


4 cups Dashi Stock *can be replaced by Chicken or Vegetable stock
1-2 tablespoons Sake (Rice Wine)
1 teaspoon Salt
1 tablespoon Soy Sauce

  1. Mince the thawed Prawns by chopping up on a board, add Ginger, Spring Onion, Egg White, 1 pinch Salt and White Pepper, and mix to combine. Add Potato (OR Corn) Starch and mix, add extra 1 tablespoon if required, then combine well.
  2. Heat Dashi Stock and Sake in a saucepan over medium heat and bring to the boil.
  3. Using a teaspoon, drop the prawn mixture into the boiling stock and cook until prawn balls rise to the surface. Season with Salt and Soy Sauce.
  4. Cook ‘Harusame’ or noodles of your choice as instructed and drain well.
  5. Place cooked noodles in a bowl, place some prawn balls and pour over the soup. Sprinkle some chopped Spring Onions and Toasted Sesame Seeds on top and serve.