Name: Japanese Glass Noodle Soup 春雨スープ
Cook time: 15 min
Total time: 15 min
Ingredients: 2 Large eggs; 2 Green onions; 100 g Medium-firm tofu (momen tofu, cut into ¼ block); 4 g Dried wakame seaweed; 2 tsp Roasted sesame oil; 2 cup Chicken Broth; 2 cup water; 1½ Tbsp Light soy sauce; ¼ tsp White pepper powder; 30 g Dried glass/cellophane noodles; 2 tsp Toasted white sesame seeds

Japanese Glass Noodle Soup 春雨スープ

https://www.justonecookbook.com/japanese-glass-noodle-soup/

Cook Time 15

Total Time 15

Course Main Course

Cuisine Japanese

Servings 2 servings

Ingredients

2 Large eggs
2 Green onions
100 g Medium-firm tofu momen tofu, cut into ¼ block
4 g Dried wakame seaweed
2 tsp Roasted sesame oil
2 cup Chicken Broth
2 cup water
1½ Tbsp Light soy sauce
¼ tsp White pepper powder
30 g Dried glass/cellophane noodles
2 tsp Toasted white sesame seeds

Instructions

Gather all the ingredients.
Beat the eggs in a measuring cup or in a bowl with a spout.
Cut the white part of the green onions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.
Cut the tofu into ½-inch (1.3 cm) cubes.
Add the wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze the water out. Set aside.
Preheat a medium pot over medium heat. When the pot is hot, add the sesame oil, then the white part of the green onions.
Stir-fry for 30 seconds until the green onions are well coated with the oil. Then, add the chicken stock and water.
Add the soy sauce, salt, and white pepper powder.
After mixing the soup well, cover the pot with a lid and bring it to a boil.
Once boiling, add the tofu and glass noodles.
Cook the glass noodles according to the package instructions. Stir the noodles in the beginning so they don’t stick to each other or the bottom of the pot.
After the noodles are cooked, adjust the heat so the soup is simmering (a very gentle boil). Slowly pour a steady trickle of the beaten eggs into the soup in a circular motion, starting from the center and spiraling outward. (Don’t pour on top of any egg that you’ve already added to the soup.) Place cooking chopsticks at the edge of the bowl/measuring cup while pouring so the egg will drizzle down the chopsticks in a thin stream. Let the eggs sit without stirring for 20-25 seconds until they’re fluffy and just cooked.
Add the rehydrated wakame seaweed, green parts of the green onions, and sesame seeds. Remove the saucepan from the heat to prevent overcooking.
Transfer the glass noodles to individual bowls with a pair of tongs. Then pour the soup and other ingredients over the noodles. Serve hot.
DONE!

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