Napa Cabbage Soup with Soy Milk
白菜スープ（豆乳）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This soft, milky soup is a preschool lunch favorite: napa cabbage simmered until tender in consommé, with sweet corn and a splash of soy milk stirred in at the end. The cabbage is cut into small 1 cm squares so it cooks through and fits neatly on a small spoon, and the soy milk gives a gentle, slightly sweet creaminess that children find very easy to drink. Japanese chosei tonyu is lightly sweetened soy milk; if you cannot find it, a plain soy milk works too, though the soup will be a touch less sweet.
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
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 gwhole kernel corn (canned or frozen)
Seasonings
- 45 gwater
- 105 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 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
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 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 squares.
- 2
Put the water and consommé in a pot and bring to a boil.
- 3
Add the cabbage from step 1 and the corn, and simmer over low heat for about 10 minutes (if there is not much liquid, cover with a drop lid or a lid placed directly on the vegetables and steam-simmer).
- 4
Add the soy milk, salt and pepper and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 79.5 kcal | 159 kcal | 79.5 kcal |
| Protein | 3.9 g | 7.8 g | 3.9 g |
| Fat | 3.8 g | 7.5 g | 3.8 g |
| Carbohydrates | 8.4 g | 16.8 g | 8.4 g |
| Fiber | 2.1 g | 4.2 g | 2.1 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 46.5 mg | 93 mg | 46.5 mg |
| Iron | 1.4 mg | 2.7 mg | 1.4 mg |
| Potassium | 261 mg | 522 mg | 261 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 79.5 kcal | 3.9 g | 3.8 g | 8.4 g | 2.1 g | 0.8 g | 46.5 mg | 1.4 mg | 261 mg |
| 1 adult serving | 159 kcal | 7.8 g | 7.5 g | 16.8 g | 4.2 g | 1.5 g | 93 mg | 2.7 mg | 522 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.
