Egg Drop Consommé Soup
卵コンソメスープ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a Western-style soup that appears often on Japanese preschool lunch menus: a light consommé broth with green onion, sweet cream-style corn and soft ribbons of egg, finished with diced tomato for color. A little potato starch gives the soup a silky body that helps little ones catch the egg and corn on their spoons. The tomato is peeled and goes in last so it keeps its bright color, and the egg is simmered until fully set so it is safe for even the youngest 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
- 12 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 18 gtomato
- 9 gcanned cream-style corn
- 18 gegg
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
- to tastepepper
- 1.5 gpotato starchJapanese katakuriko, a fine potato starch used for thickening sauces and coating food before frying. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
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.
- potato starch (片栗粉)
- Japanese katakuriko, a fine potato starch used for thickening sauces and coating food before frying. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Thinly slice the green onion into rounds. Blanch the tomato in boiling water to peel it, then cut it into small dice.
- 2
Put the water and consommé in a pot and bring to a boil, then add the green onion and simmer. Once it is soft, add the canned cream-style corn, salt and pepper.
- 3
Thicken the soup with the potato starch dissolved in water, turn the heat to high and bring it to a boil. Stir the broth with one hand while slowly drizzling in the beaten egg in a thin stream with the other.
- 4
Add the tomato and simmer over low heat until the egg is fully set.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 46.5 kcal | 93 kcal | 46.5 kcal |
| Protein | 2.7 g | 5.4 g | 2.7 g |
| Fat | 2 g | 3.9 g | 2 g |
| Carbohydrates | 5.4 g | 10.8 g | 5.4 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 46.5 kcal | 2.7 g | 2 g | 5.4 g | 1 g | 13.5 mg | 0.3 mg |
| 1 adult serving | 93 kcal | 5.4 g | 3.9 g | 10.8 g | 2.1 g | 27 mg | 0.6 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.
