Harusame (glass noodles) are thin, translucent noodles beloved across Asia for their slippery texture and ability to soak up flavors.
Originating in China more than a thousand years ago and known as fěnsī, they’re typically made from mung bean starch and are resistant to overcooking, offering a firm bite.
In Japan, harusame was introduced in the Kamakura period but became widespread in the early 20th century with domestically made versions using potato or sweet potato starch.
Their name, meaning “spring rain,” reflects the gentle, delicate nature of the noodles.
They're gluten-free, low in calories, and easily digestible—ideal for health-conscious eaters.
This hearty, satisfying soup is filled with tender chicken meatballs and loads of napa cabbage.
Thanks to the addition of tofu and breadcrumbs, the meatballs stay incredibly soft and fluffy—delicious and budget-friendly!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 /4 head napa cabbage (chopped)
- 5 1/4 oz silken or firm tofu (pressed and drained)
- 1 /3 a stalk of Japanese long onion (finely chopped)
- 2 /3 pound ground chicken
- 1 3/4 oz mung bean vermicelli
- A2 pinchs of salt
- A2 pinchs of sugar
- A1/2 tsp. chicken bouillon granules
- A1 tbsp. Japanese mayonnaise
- B1/4 tbsp. freshly-grated ginger
- B2 tbsp. panko breadcrumbs
- C3 3/4 cup water
- C2 tbsp. mirin
- C2 tbsp. soy sauce
- C1 tbsp. chicken bouillon powder
- C3/4 tbsp. oyster sauce
- C1 tsp. freshly grated ginger
- salt (to taste)
- 1 tsp. toasted sesame oil
- Freshly-ground black pepper (to taste)
INSTRUCTIONS
- 1
Prep ingredients:
Cut napa cabbage into bite-sized pieces. Wrap the tofu in paper towels and microwave at 600W for 2 minutes 30 seconds. Replace the paper towels with clean ones and press the tofu lightly to remove excess moisture. Finely chop the Japanese long onion. - 2
Make the meatball base:
In a large bowl, combine ground chicken, salt, sugar, bouillon, and Japanese mayonnaise. Mix until smooth. Add tofu, long onion, ¾ tsp. grated ginger, and panko. Mix until well combined.
- 3
Cook the base:
In a large pot, bring water to a gentle boil. Add the harder, core pieces of the napa cabbage and all soup base (C) ingredients: water, mirin, soy sauce, bouillon, oyster sauce, and 1 tsp. ginge. Simmer over medium-high heat for 2–3 minutes.
- 4
Add meatballs:
Form the chicken mixture into balls and gently add to the soup. Simmer until fully cooked, about 5–7 minutes.
- 5
Add noodles and cabbage leaves:
Add the remaining cabbage leaves and mung bean vermicelli. Simmer until the noodles are tender. Taste and adjust with salt as needed. Stir in sesame oil.
- 6
Serve:
Ladle into bowls and top with freshly ground black pepper. Serve hot.
RecipeID
99
Tips & Notes
・ Either silken or firm tofu will work.
・ For children, make the meatballs smaller and ensure that the Japanese long onion is thoroughly cooked.
・ You can increase the amount of napa cabbage up to 1.5 lb (700 g).
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.