Harusame, Tofu & Egg Soup
Harusame, Tofu & Egg Soup

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, harusame, tofu & egg soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Harusame, Tofu & Egg Soup is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Harusame, Tofu & Egg Soup is something which I’ve loved my entire life.

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

To get started with this recipe, we have to first prepare a few components. You can have harusame, tofu & egg soup using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Harusame, Tofu & Egg Soup:
  1. Take 4 cups (1000 ml) Chicken Stock OR Stock of your choice
  2. Get 2 tablespoons Sake (Rice Wine)
  3. Take 1 teaspoon grated Ginger
  4. Get 1 Bok Choy *cut into the size that is easy to eat
  5. Get A few drops Sesame Oil
  6. Take Salt & Finely Ground White Pepper
  7. Make ready 100 g Dry Harusame Noodles *fine type
  8. Take 200 g Tofu *soft type such as ‘Silken’ OR ‘Momen’, cut into small cubes
  9. Get 1 tablespoon Potato Starch Flour *mixed with 1 tablespoon Water
  10. Make ready 2 Eggs *lightly whisked
  11. Take 1 Spring Onion *finely chopped
  12. Prepare Toasted Sesame Seeds

Mapo tofu with Cellophane noodles instead of tofu in case you were wondering. Also there is this YouTube video on how to make one. For this soup, please use soft Tofu such as 'Silken' or 'Momen'. Season the soup lightly as the flavour should be gentle and subtle.

Instructions to make Harusame, Tofu & Egg Soup:
  1. 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.
  2. 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.
  3. Add lightly whisked Egg(s) slowly in a circular motion into the soup, and stir gently. When the Egg is cooked, remove from heat.
  4. Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.

Again, this works well, especially in the summer months (what we get of them in the UK), and it's nice to try tofu that actually has some flavour to it. Rinse the noodles in cold water, drain. Harusame is a Japanese dried vermicelli made from mung bean and/or potato starches. You can buy harusame at Japanese grocery stores but instead of harusame, you can use mung bean vermicelli (also called mung bean thread or green bean thread), which is available at Asian grocery stores. A popular appetizer menu at Izakayas and Japanese restaurants, Agedashi tofu is crispy deep fried tofu served in flavorful tsuyu sauce with grated radish, green onion, and bonito flakes as toppings.

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