Consommé Soup with Wakame and Green Onion
コンソメスープ（わかめ・ねぎ）
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 tender wakame seaweed and thin rounds of green onion. Pairing Western-style consommé with wakame is a very Japanese kind of everyday cooking, and the mild, gently savory broth is easy for even small children to sip. We simmer the green onion long enough that it turns soft and sweet, so there is nothing sharp or crunchy to put picky eaters off. It comes together in one pot with just a handful of ingredients, which makes it a handy soup to serve alongside almost any main dish.
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
- 0.5 gdried cut wakameSmall pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- 4.5 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
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
About the Japanese ingredients in this recipe
- dried cut wakame (カットわかめ)
- Small pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- 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
Soak the wakame in water for 3 minutes to rehydrate it, then chop it finely. Slice the green onion into thin rounds.
- 2
Put the water and consommé in a pot and bring to a boil. Add the wakame and green onion from step 1 and simmer over low heat for about 15 minutes.
- 3
Once the vegetables are soft, season to taste with salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 4.5 kcal | 9 kcal | 4.5 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 0.8 g | 1.5 g | 0.8 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 12 mg | 24 mg | 12 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 4.5 kcal | 0.2 g | 0 g | 0.8 g | 0.3 g | 0.8 g | 6 mg | 0 mg | 12 mg |
| 1 adult serving | 9 kcal | 0.3 g | 0 g | 1.5 g | 0.6 g | 1.5 g | 12 mg | 0 mg | 24 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.
