Sumashijiru (Clear Soup) with Carrot and Cucumber
すまし汁（人参・きゅうり） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is a Japanese clear soup: dashi seasoned lightly with soy sauce and salt, so the flavor of the stock comes through. This version uses thin, short strips of carrot and cucumber, which soften gently in the broth and are easy for small children to sip from a spoon. Cucumber may seem like an unusual soup vegetable, but cooked briefly it turns tender and mild, and its fresh green color alongside the orange carrot makes this a pretty, refreshing bowl that kids happily finish.
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
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
- 15 gcarrot
- 10.5 gcucumber
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 carrot and cucumber into short, thin strips.
- 2
Put the dashi stock and carrot in a pot and bring to a boil. Add the cucumber and the seasonings and simmer.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 10.5 kcal | 21 kcal | 10.5 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.1 g | 4.2 g | 2.1 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 163.5 mg | 327 mg | 163.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 10.5 kcal | 0.8 g | 0 g | 2.1 g | 0.6 g | 0.5 g | 12 mg | 0 mg | 163.5 mg |
| 1 adult serving | 21 kcal | 1.5 g | 0 g | 4.2 g | 1.2 g | 0.9 g | 24 mg | 0 mg | 327 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.
