Japanese Glass Noodle Soup (Harusame Soup) 春雨スープ

justonecookbook.com

Madhvi

2 large eggs (50 g each w/o shell)

2 green onions/scallions

3.5 oz medium-firm tofu (momen dofu) (¼ block for 4 servings)

2 Tbsp dried wakame seaweed

2 tsp roasted sesame oil

2 cups Chicken Stock/Broth (homemade or store bought) (use vegetable stock for vegan/vegetarian)

2 cups water

1½ Tbsp soy sauce (use gluten-free soy sauce for GF)

1 tsp kosher salt (Diamond Crystal; use half for table salt) (adjust based on your chicken stock as some brands can be salty; add ½ tsp first, then add more after tasting)

¼ tsp white pepper powder

1 oz dried glass/cellophane noodles (harusame) (glass noodles are just one of many ingredients in this nutritious soup; you can add more noodles if you'd like a more noodle-forward dish)

2 tsp toasted white sesame seeds

Directions at justonecookbook.com

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