Consommé Julienne (Julienne Vegetable Soup)
コンソメジュリアン
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Consommé julienne is a clear, light soup named after the julienne cut: the cabbage, carrot and onion are all sliced into fine matchsticks so they cook quickly and become tender enough for little ones to manage easily. It is a familiar Western-style soup on Japanese school lunch menus, where it is often served alongside bread or rice-based dishes. Simmering the vegetables gently in the broth draws out their natural sweetness, so it needs very little salt to taste good, and children happily drink it down to the last spoonful.
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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
- 12 gcabbage
- 7.5 gcarrot
- 10.5 gonion
Seasonings
- 150 gwater
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.3 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Cut the cabbage and carrot into thin matchsticks about 4 cm long. Cut the onion in half crosswise, then slice it lengthwise into thin 5 mm slices.
- 2
Heat a pot over medium heat, add the water, consommé, carrot and onion, and bring to a boil. Once boiling, add the cabbage and simmer over low heat for about 10 minutes.
- 3
Season with the salt and pepper.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 10.5 kcal | 21 kcal | 10.5 kcal |
| Protein | 0.3 g | 0.6 g | 0.3 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.6 g | 5.1 g | 2.6 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 7.5 mg | 15 mg | 7.5 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 63 mg | 126 mg | 63 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 10.5 kcal | 0.3 g | 0 g | 2.6 g | 0.5 g | 0.6 g | 7.5 mg | 0 mg | 63 mg |
| 1 adult serving | 21 kcal | 0.6 g | 0 g | 5.1 g | 0.9 g | 1.2 g | 15 mg | 0 mg | 126 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.
