It’s nice to have a little soup with your gyoza and fried rice. This soup is super easy and is ready in no time.
Ingredients (Servings 2)
2 cups of water
1 + 1/2 teaspoon of chicken bullion*
25 grams of harusame or bean thread or vermicelli
a few slices of onions
2 teaspoons of chopped green onion (1 teaspoon each for garnish)
Drizzle of sesame seed oil
*You can also use chicken stock but I think the bullion is easier since you don’t have to add salt.
Directions
1) Bring water and thinly sliced onions to a boil.
2) Add the chicken bullion, drizzle of sesame seed oil and noodles and simmer according to directions on package. For harusame, it should be about 2-3 minutes and for bean thread it should be about 5 minutes.
3) Serve in bowls and garnish with green onions.
Harusame and Bean thread come packaged like this.
Use about this much bean thread. I used the Taiwanese kind.
A little bit of sliced onions will do.
Add a drizzle of sesame seed oil.
Clear noodle soup served.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
