Sumashijiru Clear Soup with Cabbage and Tofu
すまし汁（キャベツ・豆腐） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is the clear counterpart to miso soup: a bowl of dashi seasoned with just a little soy sauce and salt, so the flavor of the stock comes through. This version pairs sweet, tender cabbage with cubes of silken tofu that slip easily off a small spoon. The cabbage is cut into small squares and the tofu into bite-sized dice so even the youngest children can manage it, and the seasoning is added at the very end for a soup that stays light and gentle.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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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 gcabbage
- 30 gsilken tofu
Seasonings
- 150 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 0.8 gsoy sauce
- 0.2 gsalt
About the Japanese ingredients in this recipe
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
Directions
- 1
Cut the cabbage into 1 cm squares.
- 2
Cut the tofu into 1.5 cm cubes.
- 3
Bring the dashi stock to a boil in a pot, add the cabbage from step 1 and simmer.
- 4
Add the tofu from step 2 and the seasonings, and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 24 kcal | 48 kcal | 24 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 g |
| Fat | 1 g | 2.1 g | 1 g |
| Carbohydrates | 2 g | 3.9 g | 2 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 34.5 mg | 69 mg | 34.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 177 mg | 354 mg | 177 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 24 kcal | 2.3 g | 1 g | 2 g | 0.6 g | 0.5 g | 34.5 mg | 0.3 mg | 177 mg |
| 1 adult serving | 48 kcal | 4.5 g | 2.1 g | 3.9 g | 1.2 g | 0.9 g | 69 mg | 0.6 mg | 354 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.
Ingredients in this recipe
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