Egg Drop Soup with Tomato
トマト入り卵スープ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of those soups that gets quietly slurped up at preschool lunch: a light consommé broth, sweet cream-style corn, ribbons of egg, and bright little cubes of tomato. A touch of potato starch gives the soup a silky body, which keeps the egg suspended in soft strands and makes it easier for little ones to scoop up. Peeling the tomatoes first means no tough bits of skin, just a mild, sweet-tart flavor that balances the corn.
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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
- 9.8 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 15 gtomato
- 7.5 gcanned cream-style corn
- 15 gegg
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
- to tastepepper
- 1.2 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. 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 (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. 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 crosswise. Blanch the tomato in boiling water to peel it, then cut it into small cubes.
- 2
Bring the water and consommé to a boil in a pot, add the green onion, and simmer. Once it is soft, add the cream-style corn, salt, and pepper.
- 3
Thicken the soup with the potato starch dissolved in water. Turn the heat to high, and once it comes to a boil, drizzle in the beaten egg a little at a time in a circular motion.
- 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 | 39 kcal | 78 kcal | 39 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 g |
| Fat | 1.5 g | 3 g | 1.5 g |
| Carbohydrates | 4.2 g | 8.4 g | 4.2 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 84 mg | 168 mg | 84 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 39 kcal | 2.3 g | 1.5 g | 4.2 g | 0.6 g | 0.6 g | 12 mg | 0.3 mg | 84 mg |
| 1 adult serving | 78 kcal | 4.5 g | 3 g | 8.4 g | 1.2 g | 1.2 g | 24 mg | 0.6 mg | 168 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.
