Harusame soup

This soup’s broth is very simple:

  • chicken bouillon/water
  • sea salt
  • sugar (tiny bit)
  • soy sauce (tiny bit)

The main contents are:

  • napa (chinese cabbage)
  • crimini mushrooms
  • harusame noodles

Very tasty.

So what are harusame noodles, one might ask?

The wikipedia article offers the translation “cellophane noodles,” which sounds pretty much unappetizing to me. But other descriptions are better: glass noodles, bean thread noodles, or vermicelli.

According to Wise Geek, they’re Japanese noodles made from potatoes, sweet potatoes, rice, or mung bean starch.

The noodles are extremely thin and become translucent when cooked. Since they’re less dense or “doughy” than other types of noodles, they’re delightful in soup!

Harusame (春雨) means spring rain, and you can google for more pics.

1 Comment

  1. […] And the pièce de résistance: boiled harusame noodles, which I wrote about in a previous post. […]

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