‘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.
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
Finely Ground White Pepper
Salt *if required
1 tablespoon Dry Cut Wakame
50g Dry Harusame Noodles
1 Egg *lightly whisked
Toasted Sesame Seeds
- 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.
- 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.
- 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.
- Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.
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