Harusame Soup with Cabbage
春雨スープ（キャベツ） · Harusame Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Harusame (glass noodles) soup is a fixture on Japanese preschool lunch menus, and this version keeps things simple: just glass noodles and cabbage simmered in a light consommé broth. The noodles are cut short so they are easy for little ones to scoop up with a spoon, and the cabbage is diced small and cooked until tender. It comes together in minutes and pairs well with almost any main dish.
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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
- 3 gharusame (glass noodles)Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water. Substitute: Mung bean glass noodles or thin rice vermicelli.
- 15 gcabbage
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
- harusame (glass noodles) (春雨)
- Thin, translucent noodles made from potato or mung bean starch that soften quickly in hot water. Substitute: Mung bean glass noodles or thin rice vermicelli.
- 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 harusame in lukewarm (or boiling) water to rehydrate, then cut into 3 cm lengths.
- 2
Cut the cabbage into 1 cm squares.
- 3
Put the water and consommé in a pot and bring to a boil, then add the harusame and cabbage and simmer.
- 4
Once the cabbage is tender, season to taste with salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 15 kcal | 30 kcal | 15 kcal |
| Protein | 0.2 g | 0.3 g | 0.2 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 3.8 g | 7.5 g | 3.8 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 30 mg | 60 mg | 30 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 15 kcal | 0.2 g | 0 g | 3.8 g | 0.5 g | 0.6 g | 6 mg | 0 mg | 30 mg |
| 1 adult serving | 30 kcal | 0.3 g | 0 g | 7.5 g | 0.9 g | 1.2 g | 12 mg | 0 mg | 60 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.
