Soy Milk Corn Soup
豆乳コーンスープ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Corn soup is a fixture of Japanese school lunches, and this version swaps the usual milk base for soy milk, which gives it a lighter, slightly nutty sweetness. The onion is simmered slowly in the consommé until it turns soft and sweet, then cream-style corn and soy milk go in, and a little potato starch at the end gives the soup just enough body to cling to a spoon. It is naturally sweet, smooth and mild, which is exactly why even the smallest children at preschool finish every drop.
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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
- 18 gonion
- 34.5 gcanned cream-style corn
Seasonings
- 82.5 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.
- 67.5 gwater
- 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 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
- 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.
- 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 onion, then cut the slices in half so they are half the usual length.
- 2
Put the water, consommé and onion in a pot and simmer over low heat for about 15 minutes.
- 3
Once the onion is soft, stir in the canned cream-style corn and soy milk, then season with salt and pepper.
- 4
To finish, stir in the potato starch dissolved in water and simmer over low heat for 3 minutes, stirring from the bottom of the pot now and then so it does not scorch.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 90 kcal | 180 kcal | 90 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 3.2 g | 6.3 g | 3.2 g |
| Carbohydrates | 13.1 g | 26.1 g | 13.1 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 28.5 mg | 57 mg | 28.5 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Potassium | 222 mg | 444 mg | 222 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 90 kcal | 3.5 g | 3.2 g | 13.1 g | 1.8 g | 1 g | 28.5 mg | 1.2 mg | 222 mg |
| 1 adult serving | 180 kcal | 6.9 g | 6.3 g | 26.1 g | 3.6 g | 2.1 g | 57 mg | 2.4 mg | 444 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.
