Consommé Soup with Tofu and Green Onion
コンソメスープ（豆腐・ねぎ）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Consommé soup is a staple of Japanese school lunches, a clear, Western-style broth that pairs easily with rice or bread mains. This version adds soft cubes of firm tofu and thin rings of green onion, which turn tender and sweet as they simmer. The tofu goes in at the very end and is cooked only briefly so it stays smooth and doesn't crumble, and the salt is added last so you can keep the seasoning gentle for small children.
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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
- 7.5 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 30 gfirm tofu
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
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 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 tofu into cubes and slice the green onion into thin rounds.
- 2
Put the water and consommé bouillon in a pot and bring to a boil, then add the green onion and simmer.
- 3
Once the green onion is tender, add the tofu and simmer briefly, then add the salt to adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 27 kcal | 54 kcal | 27 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 g |
| Fat | 1.5 g | 3 g | 1.5 g |
| Carbohydrates | 1.4 g | 2.7 g | 1.4 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 31.5 mg | 63 mg | 31.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 49.5 mg | 99 mg | 49.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 27 kcal | 2.3 g | 1.5 g | 1.4 g | 0.5 g | 0.6 g | 31.5 mg | 0.5 mg | 49.5 mg |
| 1 adult serving | 54 kcal | 4.5 g | 3 g | 2.7 g | 0.9 g | 1.2 g | 63 mg | 0.9 mg | 99 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.
