Milk Soup
ミルクスープ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Milk soup is a staple of Japanese school and preschool lunches: soft cubes of potato and onion simmered with a little bacon in a light consommé broth, then finished with milk for a creamy, mellow taste. It isn't thickened with flour or roux, so it stays light and easy to drink, and the natural sweetness of the onion and milk means very little salt is needed. Everything is cut into small 1 cm cubes so it fits neatly on a child's spoon, and the milk goes in at the very end and is only warmed through, which keeps the flavor fresh and sweet.
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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
- 30 gpotato
- 15 gonion
- 6 gbacon
Seasonings
- 45 mlwater
- 105 mlmilk
- 0.5 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.
- 0.4 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- 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 potato, onion, and bacon into 1 cm cubes.
- 2
Put the water, consommé, potato, and onion in a pot and bring to a boil, then add the bacon and simmer. (If there is only a little liquid, cover with a drop lid or a lid set directly on the ingredients and steam-simmer.)
- 3
Once the vegetables are soft, add the milk, salt, and pepper and simmer briefly, just until heated through.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 103.5 kcal | 207 kcal | 103.5 kcal |
| Protein | 5.1 g | 10.2 g | 5.1 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 11.9 g | 23.7 g | 11.9 g |
| Fiber | 3 g | 6 g | 3 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 120 mg | 240 mg | 120 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 318 mg | 636 mg | 318 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 103.5 kcal | 5.1 g | 5.3 g | 11.9 g | 3 g | 0.8 g | 120 mg | 0.2 mg | 318 mg |
| 1 adult serving | 207 kcal | 10.2 g | 10.5 g | 23.7 g | 6 g | 1.5 g | 240 mg | 0.3 mg | 636 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.
