Mabo Harusame (Non-Spicy)

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Mabo Harusame, Japanese Glass Noodles in Mabo Sauce

If you love Mabo Tofu and noodles, this easy Mabo Harusame recipe is one to try. It combines savory, umami-rich sauce with light and springy glass noodles—perfect for a quick and comforting dinner.

I make a non-spicy Mabo Tofu often for my family because my kids love eating it over rice. But recently, I was thinking about the Mabo Harusame instant packet I used to buy in Japan—it had that same flavorful sauce but with noodles instead of tofu. This homemade version is just as delicious and comes together quickly with pantry staples.

My version is kid-friendly and non-spicy, but you can easily turn up the heat! Just swap the miso for tobanjan (chili bean paste), or drizzle some chili oil over the top before serving.

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RECIPE

Servings: 3-4

Time: 30 minutes

Ingredients:

• 4 oz Harusame (Japanese glass noodles)

• 1 lb ground pork

• 2–3 scallions, chopped (reserve some for garnish)

• 2 cloves garlic

• 2 slices ginger

• 1 tbsp sake

• Salt

• sesame oil

Sauce:

• 2 tbsp miso (or 1 tbsp tobanjan for a spicy version)

• 2 tbsp soy sauce

• 1 tsp torigara powder (or chicken bouillon powder)

• 1 1/2 cups water

• 1 tbsp potato starch (for slurry)

My Kitchen Tools:

Pot to cook noodles

Strainer

Cutting Board

Instructions:

1. Cook the noodles:

   Boil water and cook Harusame for 5 minutes, or follow the instructions on the package.

   Drain and set aside.

2. Prep aromatics:

   Chop scallions, mince garlic and ginger.

3. Mix the sauce:

   In a small bowl, combine miso (or tobanjan), soy sauce, chuka dashi powder.

4. Make the slurry:

   In a separate small bowl, mix water with potato starch and set aside.

5. Cook the pork:

   Heat sesame oil in a large pan over medium heat.

   Add garlic, ginger, and the white part of the scallions. Sauté until fragrant.

6. Add meat:

   Stir in the ground pork, break it apart.

   Add sake and a pinch of salt and cook until no longer pink.

7. Combine everything:

   Add the cooked harusame noodles and pour in the sauce. Toss everything together.

8. Thicken the sauce:

   Add the slurry and stir until the sauce becomes glossy and slightly thickened.

9. Finish:

   Top with extra chopped scallions and a drizzle of sesame oil or chili oil if you like.

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Tips and Variations

Serve it hot in a bowl just like you would with Mabo Tofu over rice—but here the noodles do all the heavy lifting! It’s a comforting dish perfect for cozy weeknights, and the flavor gets even better the next day.

• Spicy Lovers: Replace miso with tobanjan or add a spoonful of chili crisp on top.

• Add Veggies: Throw in some chopped napa cabbage, bean sprouts, or mushrooms.

• Make it vegetarian: Use firm tofu or a plant-based ground meat alternative instead of pork.

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