‘Harusame’ are the noodles made from potato starch or mung bean starch. It can be cooked very quickly and I love its delicate texture. Above all, it is very low in calories and I used to cook this soup very often when I was weight conscious, in other words, trying to lose weight. Add Vegetables, Mushrooms and Tofu to make the soup more nutritious.


2 Servings


600ml Chicken Stock
2 tablespoons Sake (Rice Wine)
2 to 3 thin slices Ginger *cut into fine strips
1 Spring Onion *finely chopped, save some for topping
1 teaspoon Soy Sauce
Sesame Oil
Finely Ground White Pepper
Salt *if required
1 tablespoon Dry Cut Wakame
50g Dry Harusame Noodles (Bean Thread Noodles)

1 Egg *lightly whisked
Toasted Sesame Seeds

  1. Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.
  2. Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required, but you may need No Salt at all.
  3. Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.
  4. Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.