Consommé Soup with Komatsuna and Chicken
コンソメスープ（小松菜・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 consommé broth with small cubes of chicken thigh and komatsuna, a mild Japanese leafy green (spinach or bok choy works if you can't find it). The seasoning is gentle so the flavor of the chicken and greens comes through, and the small pieces are easy for little ones to scoop up with a spoon. The komatsuna is boiled separately and stirred in just before serving, which keeps its bright green color and fresh texture instead of turning dull in the pot.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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 gkomatsunaA mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 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
- komatsuna (こまつな)
- A mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 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 komatsuna into 2 cm lengths and boil until tender.
- 2
Cut the chicken into 1 cm cubes.
- 3
Put the water and consommé in a pot and bring to a boil, then add the chicken from step 2 and simmer until cooked through.
- 4
Season with the salt to taste, then add the komatsuna from step 1 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 60 kcal | 120 kcal | 60 kcal |
| Protein | 5.3 g | 10.5 g | 5.3 g |
| Fat | 4.2 g | 8.4 g | 4.2 g |
| Carbohydrates | 0.6 g | 1.2 g | 0.6 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 163.5 mg | 327 mg | 163.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 60 kcal | 5.3 g | 4.2 g | 0.6 g | 0.3 g | 0.6 g | 27 mg | 0.6 mg | 163.5 mg |
| 1 adult serving | 120 kcal | 10.5 g | 8.4 g | 1.2 g | 0.6 g | 1.2 g | 54 mg | 1.2 mg | 327 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.
