Soy Milk Soup
豆乳スープ · Tonyu Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Soy milk soup (tonyu soup) is a staple on Japanese preschool lunch menus: a mild, creamy soup that gets its richness from soy milk rather than milk or cream, so it works for children who can't have dairy. Diced potato and onion simmer gently until soft, then a splash of soy milk goes in at the very end to keep the soup smooth and the flavor gentle. It is the kind of quiet, comforting bowl that even cautious eaters happily finish alongside their rice or bread.
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 gpotato
- 15 gonion
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.
- 0.5 gconsommé bouillon (allergen-free)Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
- 0.4 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 (allergen-free) (コンソメ（アレルゲン不使用）)
- Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
Directions
- 1
Cut the potato and onion into 1 cm dice.
- 2
Put the water, consommé bouillon, potato and onion in a pot and simmer over low heat for about 15 minutes. (If there is only a little liquid, cover with a drop lid so the vegetables steam-simmer.)
- 3
Once the vegetables are soft, add the soy milk, salt and pepper and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 88.5 kcal | 177 kcal | 88.5 kcal |
| Protein | 4.1 g | 8.1 g | 4.1 g |
| Fat | 3.8 g | 7.5 g | 3.8 g |
| Carbohydrates | 11.7 g | 23.4 g | 11.7 g |
| Fiber | 4.2 g | 8.4 g | 4.2 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 37.5 mg | 75 mg | 37.5 mg |
| Iron | 1.4 mg | 2.7 mg | 1.4 mg |
| Potassium | 325.5 mg | 651 mg | 325.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 88.5 kcal | 4.1 g | 3.8 g | 11.7 g | 4.2 g | 0.6 g | 37.5 mg | 1.4 mg | 325.5 mg |
| 1 adult serving | 177 kcal | 8.1 g | 7.5 g | 23.4 g | 8.4 g | 1.2 g | 75 mg | 2.7 mg | 651 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.
