Comforting Harusame Noodle Soup (Japanese Glass Noodles Recipe)
There’s something so comforting about a warm bowl of noodle soup on a chilly evening. This Harusame Noodle Soup is one of my favorite easy comfort food recipes, made with delicate Japanese glass noodles, savory ground pork, tender napa cabbage, and a flavorful miso broth.
Inspired by the Hawaiian comfort food Chicken Long Rice, this soup brings together the comforting qualities of a simple noodle soup with the flavors of Japanese home cooking. I love how the noodles soak up the savory broth while keeping the dish light yet satisfying.
For this recipe, I use gluten-free harusame noodles, also known as Japanese glass noodles, made from bean starch. They become beautifully translucent when cooked and pair perfectly with the rich pork broth, fresh ginger, garlic, and miso.
Best of all, this soup comes together in about 20 minutes, making it a wonderful option for a busy weeknight dinner. Serve it as a light main dish or enjoy a bowl whenever you're craving something warm, nourishing, and comforting.
What Is Harusame?
Harusame, also known as glass noodles or cellophane noodles, is a type of thin, translucent noodle commonly used in Japanese cooking. The Japanese word harusame (春雨) translates to “spring rain,” a name inspired by the noodles' delicate, transparent appearance.
Harusame noodles can be made from different types of starch, including mung bean, potato, and sweet potato starch. They have a mild flavor and absorb the flavors of the broth or sauce they're cooked in, making them perfect for soups, salads, and stir-fries.
For this soup, I use gluten-free harusame noodles made from bean starch. They add a delicate texture without making the soup feel too heavy.
Tips for the Best Harusame Noodle Soup
Choose your protein: Ground pork gives the broth a rich, savory flavor, while ground chicken makes a lighter variation.
Adjust the miso to taste: Miso brands vary in saltiness, so start with the recommended amount and add more if needed.
Check your noodle package: Harusame noodles vary by starch type and thickness. Follow the package instructions if the cooking time differs.
Enjoy it fresh: The noodles continue absorbing liquid as they sit. If you plan to save leftovers, cook the noodles separately and add them to individual bowls before serving.
Make it a complete meal: Enjoy this soup on its own or serve it with rice, onigiri, or a simple Japanese side dish.
RECIPE
Servings: 4-5
Time: 20 min
Ingredients:
1 lb ground pork
1/4 pc hakusai napa cabbage
1/2 tbsp chopped ginger
2 cloves of garlic, chopped
2 green onions
sesame oil
1 tbsp sake
salt
5 cups water
1 & 1/2 tbsp torigara (chicken stock powder)
3 tbsp miso
Instructions:
Prepare the ingredients
Cut the napa cabbage into bite-sized pieces.
Chop the ginger, garlic. and green onions.
Sauté the pork and aromatics
Heat a drizzle of sesame oil in a large pot over medium-high heat.
Add the green onions, ginger, and garlic until fragrant.
Add ground pork, a pinch of salt, and sake.
Stir-fry for about 5 minutes, breaking up the pork with a spatula.
Make the broth
Pour in the water and add the torigara (chicken stock powder).
Add napa cabbage.
Stir well and bring the soup to a boil over medium-high heat.
As the broth boils, use a spoon or skimmer to remove any foam that rises to the surface.
Add the miso and harusame noodles
Once the broth is boiling and the pork is fully cooked, reduce the heat as needed.
Stir in the miso until it dissolves into the broth.
Add the harusame noodles and cook about 5 minutes, or until the noodles are tender.
Ladle the soup into bowls and garnish with the reserved sliced green onions if desired.
Serve hot and enjoy!
FAQ
Are harusame noodles gluten-free?
Many harusame noodles are naturally gluten-free because they are made from starches such as mung bean, potato, or sweet potato. However, ingredients and manufacturing practices vary by brand, so check the package label if you need to avoid gluten.
What are Japanese glass noodles made of?
Japanese glass noodles are typically made from starch, including mung bean, potato, or sweet potato starch. They become translucent when cooked and have a mild flavor that absorbs the taste of soups, sauces, and seasonings.
Can I use chicken instead of ground pork?
Yes! Ground chicken is a great substitute for ground pork. You can also use thinly sliced chicken, although the cooking time may vary depending on the size of the pieces. Make sure the chicken is fully cooked before serving.
Can I make harusame noodle soup ahead of time?
You can prepare the broth ahead of time and refrigerate it separately from the noodles. For the best texture, cook the harusame just before serving, since the noodles absorb broth and become softer as they sit.
What can I use instead of chicken stock powder?
You can substitute chicken broth or chicken stock for some or all of the water. If using prepared stock, reduce the added stock powder or omit it initially, then adjust the seasoning to taste.
Is harusame noodle soup similar to Hawaiian Chicken Long Rice?
This recipe is inspired by Hawaiian Chicken Long Rice, a comforting dish commonly made with chicken, ginger, broth, and long rice noodles. Both dishes feature tender noodles in a savory broth, but this Japanese-inspired version uses ground pork, napa cabbage, miso, and Japanese glass noodles for a different flavor profile.
How do I store leftover harusame noodle soup?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. For the best noodle texture, store the broth separately from the cooked noodles when possible. Reheat the soup thoroughly before serving, and add a little water or broth if needed.
