Have you ever known cellophane noodles, “Haru-same” in Japanese?
I’ve heard it’s also called glass noodles in English.
Cellophane noodles are usually dried food and made out of mung bean, potato, or sweet potato. It doesn’t have much taste but I like its jiggly texture. Dried noodles are easily reconstituted with small amount of water so it’s very usuful to cook.
Spring rolls are one of the most popular dish made with cellophane noodles in Japan. I often make spring rolls with the noodles, cabbage, and ground pork. Richly flavored cellophane noodles matches so well with crispy deep-fried skin of spring rolls!
There are many good recipes of salad or stir-fried with cellophane noodles. But today is the day for fantastic soup recipe for cellophane noodles!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
1 oz cellophane noodles
1.5 oz green onion, Sliced
1.5 oz tofu, Diced
1 teaspoon chili oil
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water and green onion in a saucepan.
2. Once it boils, add cellophane noodles. Simmer for 2 min.
3. Add tofu, dashi granules, and beaten egg. Stir immediately and simmer again for 2 min. Then remove from heat.
4. Add miso paste and stir until miso is completely melted. Put chili oil before serving.
Ready to eat!
Nice and jiggly cellophane noodles are amazing with miso soup! Fluffy tofu and egg are great partner for this noodles. I think chili oil makes the soup much better.
Enjoy your miso soup!