Chinese-Style Soup with Pork
中華スープ（豚肉） · Chuka Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chuka soup is the clear, Chinese-style soup that turns up again and again on Japanese preschool lunch menus, usually alongside a rice dish or fried rice. This version keeps things simple: napa cabbage simmered until soft and sweet, a little green onion, and ground pork crumbled straight into the pot so every spoonful has a bit of savory meat. The seasoning is mild - just chicken stock, a pinch of salt and a splash of soy sauce - so the cabbage flavor comes through and even small children can drink it happily.
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
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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
- 36 gnapa cabbage
- 6 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 9.8 gground pork
Seasonings
- 150 gwater
- 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
- 1 gsoy sauce
About the Japanese ingredients in this recipe
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 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 napa cabbage into rough bite-size pieces and thinly slice the green onion into rounds.
- 2
Put the water and chicken stock powder in a pot and bring to a boil. Add the vegetables from step 1 and simmer.
- 3
Add the ground pork, breaking it up with chopsticks or a spoon, then season with the salt and soy sauce and simmer until cooked through.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 28.5 kcal | 57 kcal | 28.5 kcal |
| Protein | 2.4 g | 4.8 g | 2.4 g |
| Fat | 1.7 g | 3.3 g | 1.7 g |
| Carbohydrates | 1.8 g | 3.6 g | 1.8 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 124.5 mg | 249 mg | 124.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 28.5 kcal | 2.4 g | 1.7 g | 1.8 g | 0.6 g | 0.5 g | 16.5 mg | 0.3 mg | 124.5 mg |
| 1 adult serving | 57 kcal | 4.8 g | 3.3 g | 3.6 g | 1.2 g | 0.9 g | 33 mg | 0.6 mg | 249 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.
