Cabbage Soup
キャベツスープ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool menu: cabbage and bacon simmered in a light chicken broth until the cabbage turns soft and sweet. The bacon gives the broth plenty of savory flavor on its own, so only a small pinch of salt is needed at the end, which keeps it gentle for young children. Cutting everything into 1 cm strips makes it easy for little ones to scoop up with a spoon.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gcabbage
- 6 gbacon
Seasonings
- 150 mlwater
- 0.6 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 0.3 gsalt
About the Japanese ingredients in this recipe
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
Directions
- 1
Cut the cabbage and bacon into 1 cm wide strips.
- 2
Put the water and chicken stock powder in a pot and bring to a boil, then add the cabbage and bacon from step 1 and simmer.
- 3
Once the cabbage is tender, season to taste with salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 22.5 kcal | 45 kcal | 22.5 kcal |
| Protein | 1.2 g | 2.4 g | 1.2 g |
| Fat | 1.2 g | 2.4 g | 1.2 g |
| Carbohydrates | 1.7 g | 3.3 g | 1.7 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 70.5 mg | 141 mg | 70.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 22.5 kcal | 1.2 g | 1.2 g | 1.7 g | 0.6 g | 0.5 g | 12 mg | 0.2 mg | 70.5 mg |
| 1 adult serving | 45 kcal | 2.4 g | 2.4 g | 3.3 g | 1.2 g | 0.9 g | 24 mg | 0.3 mg | 141 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
