Consommé Soup with Cabbage and Onion
コンソメスープ（キャベツ・玉ねぎ）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Consommé soup is one of the most common soups on Japanese school lunch menus: a clear, savory broth built on consommé bouillon and filled with softly simmered vegetables. This version keeps things simple with just cabbage and onion, which turn sweet and tender in the broth, and the seasoning stays mild so the vegetables' own flavor comes through. Cut the cabbage into small squares so it fits easily on a small spoon and is soft enough for even the youngest children to enjoy.
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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
- 15 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
- 1
Cut the cabbage into 1 cm squares. Cut the onion in half lengthwise, then slice it thinly into half-length slices.
- 2
Put the water, consommé bouillon, and onion in a pot and bring to a boil. Add the cabbage and simmer until tender.
- 3
Season to taste with salt and pepper.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 10.5 kcal | 21 kcal | 10.5 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.4 g | 4.8 g | 2.4 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 | 10.5 kcal | 0.5 g | 0 g | 2.4 g | 0.6 g | 12 mg | 0.2 mg |
| 1 adult serving | 21 kcal | 0.9 g | 0 g | 4.8 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.
