Consommé Soup with Cabbage and Bean Sprouts
コンソメスープ（キャベツ・もやし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool lunch menu: a clear, savory consommé broth with sweet cabbage and crunchy-soft bean sprouts. The vegetables are cut small so they fit easily on a little one's spoon and soften quickly in the broth. Seasoning is kept mild - just a pinch of salt and pepper at the end - so the natural sweetness of the cabbage comes through. It pairs well with just about any Western-style main, from Hamburg steak to fried fish.
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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
- 22.5 gcabbage
- 19.5 gbean sprouts
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
- 1
Cut the cabbage into 1 cm squares and the bean sprouts into 2 cm lengths.
- 2
Put the water and consommé in a pot and bring to a boil, then add the vegetables from step 1 and simmer.
- 3
Season to taste with salt and pepper.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 0.6 g | 0 g | 1.7 g | 0.6 g | 12 mg | 0.2 mg |
| 1 adult serving | 18 kcal | 1.2 g | 0 g | 3.3 g | 1.2 g | 24 mg | 0.3 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.
