Harusame, Tofu & Egg Soup. For this soup, please use soft Tofu such as 'Silken' or 'Momen'. Season the soup lightly as the flavour should be gentle and subtle. Great recipe for Harusame, Tofu & Egg Soup. 'Harusame' are the noodles made from Potato starch or Mung Bean starch.

Mabo tofu is a popular dish in Japan, although it is originally a Chinese dish. However, Japanese people love it and eat it a lot. Mabo harusame is the same as mabo tofu, but uses rice noodles instead of tofu. You can Have Harusame, Tofu & Egg Soup using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Harusame, Tofu & Egg Soup

Lets Go Prepare 4 cups (1000 ml) of Chicken Stock OR Stock of your choice.
It's 2 tablespoons of Sake (Rice Wine).
It's 1 teaspoon of grated Ginger.
What You needis 1 of Bok Choy *cut into the size that is easy to eat.
Lets Go Prepare A few of drops Sesame Oil.
What You needis of Salt & Finely Ground White Pepper.
Lets Go Prepare 100 g of Dry Harusame Noodles *fine type.
Lets Go Prepare 200 g of Tofu *soft type such as ‘Silken’ OR ‘Momen’, cut into small cubes.
Lets Go Prepare 1 tablespoon of Potato Starch Flour *mixed with 1 tablespoon Water.
It's 2 of Eggs *lightly whisked.
Lets Go Prepare 1 of Spring Onion *finely chopped.
Lets Go Prepare of Toasted Sesame Seeds.

There is also mabo nasu, which uses eggplant instead of tofu. Japanese Glass Noodle Salad (Harusame Salad) is light, refreshing, low calorie and so flavorful with a savory and tangy sesame soy vinaigrette. Japanese Glass Noodle Salad , or what we call Harusame Salad (春雨サラダ) in Japan, is known as a Chinese-style (中華風) salad due to the Chinese origin of glass noodles and the use of sesame. Mapo tofu with Cellophane noodles instead of tofu in case you were wondering.

Harusame, Tofu & Egg Soup instructions

Place Chicken Stock (OR Stock of your choice), Sake and Ginger in a large saucepan or pot. Add thick parts of Bok Choy and bring to the boil over medium heat. Once boiling, add green parts, and season with Sesame Oil, Salt and White Pepper..
Add Dry Harusame Noodles to the boiling soup. The noodles soften very quickly. Add Potato Starch mixture, stirring well. Add Tofu and bring back to the boil..
Add lightly whisked Egg(s) slowly in a circular motion into the soup, and stir gently. When the Egg is cooked, remove from heat..
Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy..

They are closely related to cellophane noodles, and they may be used as a replacement in recipes. Serve hot as a main dish, or cold/room temperature as a side dish. harusame = Japanese vermicelli = harusame saifun = harusame sai fun Pronunciation: hah-roo-SAH-may Notes:. tofu noodles = soybean curd noodles = tofu shreds = gan si = beancurd noodles = bean curd noodles = soy noodles = soy vermicelli Notes: These chewy noodles look like a pack of rubber bands, but they're made from compressed tofu and . Agedashi Tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. For this soup, please use soft Tofu such as 'Silken' or 'Momen'.