Napa Cabbage Milk Soup
白菜のミルクスープ · Hakusai no Miruku Sūpu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on our preschool menu: soft napa cabbage and sweet corn simmered in a light consommé broth, then finished with milk. The cabbage turns silky and mild as it cooks, and the corn adds little pops of sweetness that children love. Cutting the cabbage into small 1 cm pieces means it fits neatly on a toddler's spoon and cooks through quickly, so this soup comes together in just a few minutes.
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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 gnapa cabbage
- 12 gfrozen corn
- 105 gmilk
Seasonings
- 45 gwater
- 0.6 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.
- 0.5 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 napa cabbage into 1 cm pieces.
- 2
Put the water and consommé in a pot and bring to a boil. Add the cabbage from step 1 and the corn, and simmer (if there is only a little liquid, cover with a drop lid and steam-simmer).
- 3
Add the milk, salt and pepper, and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 81 kcal | 162 kcal | 81 kcal |
| Protein | 4.2 g | 8.4 g | 4.2 g |
| Fat | 4.2 g | 8.4 g | 4.2 g |
| Carbohydrates | 7.1 g | 14.1 g | 7.1 g |
| Salt equivalent | 0.9 g | 1.8 g | 0.9 g |
| Calcium | 129 mg | 258 mg | 129 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 81 kcal | 4.2 g | 4.2 g | 7.1 g | 0.9 g | 129 mg | 0.2 mg |
| 1 adult serving | 162 kcal | 8.4 g | 8.4 g | 14.1 g | 1.8 g | 258 mg | 0.3 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.
