Chinese-Style Soup with Chicken and Cabbage
中華スープ（鶏肉・キャベツ）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chuka soup, or Chinese-style soup, is a staple on Japanese school lunch menus: a clear chicken-stock broth with a few simple vegetables, seasoned lightly with salt and soy sauce. This version pairs sweet, tender cabbage and onion with small pieces of chicken thigh, so every spoonful has something soft and easy to chew. The cabbage is cut into small squares and the chicken into little cubes so they fit comfortably on a child's spoon. It is a gentle, comforting bowl that goes with almost any rice- or noodle-based meal.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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
- 19.5 gcabbage
- 7.5 gonion
- 16.5 gchicken thigh (skin-on)
Seasonings
- 150 gwater
- 0.5 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.
- 0.2 gsalt
- 0.9 gsoy sauce
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 into 2 cm squares. Cut the onion into thin slices, then cut the slices in half.
- 2
Cut the chicken into 1 cm cubes.
- 3
Put the water, chicken stock powder and onion in a pot and bring to a boil. Add the cabbage and chicken and simmer.
- 4
Add the salt and soy sauce and simmer a little longer.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 39 kcal | 78 kcal | 39 kcal |
| Protein | 3.2 g | 6.3 g | 3.2 g |
| Fat | 2.4 g | 4.8 g | 2.4 g |
| Carbohydrates | 1.7 g | 3.3 g | 1.7 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 100.5 mg | 201 mg | 100.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 39 kcal | 3.2 g | 2.4 g | 1.7 g | 0.5 g | 0.3 g | 10.5 mg | 0.2 mg | 100.5 mg |
| 1 adult serving | 78 kcal | 6.3 g | 4.8 g | 3.3 g | 0.9 g | 0.6 g | 21 mg | 0.3 mg | 201 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.
