Consommé Soup with Carrot and Corn
コンソメスープ（にんじん・コーン）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Consommé soup is one of the most familiar Western-style soups in Japan, and it turns up again and again on school lunch menus. This version keeps things simple: small dice of carrot and onion simmered in a light consommé broth, with sweet corn stirred in near the end. The corn adds natural sweetness and a pop of color, which is often all it takes to get children to finish their bowls. Cut the vegetables into small, even dice so they cook through quickly and sit neatly on a small spoon.
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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
- 18 gcarrot
- 18 gonion
- 14.4 gfrozen corn
Seasonings
- 180 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.
- 0.6 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 carrot and onion into small dice.
- 2
Put the water, consommé bouillon and the vegetables from step 1 in a pot and bring to a boil, then add the corn and simmer.
- 3
Add the salt to adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 27 kcal | 54 kcal | 27 kcal |
| Protein | 0.9 g | 1.8 g | 0.9 g |
| Fat | 0.3 g | 0.6 g | 0.3 g |
| Carbohydrates | 5.9 g | 11.7 g | 5.9 g |
| Salt equivalent | 0.9 g | 1.8 g | 0.9 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 27 kcal | 0.9 g | 0.3 g | 5.9 g | 0.9 g | 9 mg | 0.2 mg |
| 1 adult serving | 54 kcal | 1.8 g | 0.6 g | 11.7 g | 1.8 g | 18 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.
