Consommé Soup with Cabbage and Chicken
コンソメスープ（キャベツ・鶏肉）
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 soft-cooked cabbage and little cubes of chicken thigh. Cabbage turns sweet and tender as it simmers, and the chicken gives the soup enough substance to sit happily beside a main dish and rice. Everything is cut small so it fits neatly on a child's spoon, and the seasoning stays gentle, with just a pinch of salt added at the end to round out the flavor.
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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
- 15 gcabbage
- 30 gchicken thigh
Seasonings
- 150 mlwater
- 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
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 2 cm squares and the chicken thigh into 1 cm cubes.
- 2
Put the water and consommé bouillon in a pot and bring to a boil, then add the cabbage and chicken from step 1 and simmer.
- 3
Once the cabbage and chicken are tender, add the salt to adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 61.5 kcal | 123 kcal | 61.5 kcal |
| Protein | 5.1 g | 10.2 g | 5.1 g |
| Fat | 4.2 g | 8.4 g | 4.2 g |
| Carbohydrates | 1 g | 2.1 g | 1 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 7.5 mg | 15 mg | 7.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 117 mg | 234 mg | 117 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 61.5 kcal | 5.1 g | 4.2 g | 1 g | 0.3 g | 0.6 g | 7.5 mg | 0.2 mg | 117 mg |
| 1 adult serving | 123 kcal | 10.2 g | 8.4 g | 2.1 g | 0.6 g | 1.2 g | 15 mg | 0.3 mg | 234 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.
