Sumashijiru (Clear Soup) with Hana-fu and Onion
すまし汁（花麩・玉ねぎ） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is a clear, dashi-based soup seasoned with just a little soy sauce and salt, so the flavor of the stock comes through. Here it is filled out with thinly sliced onion, which turns sweet and soft as it simmers, and hana-fu, small flower-shaped pieces of dried wheat gluten that soak up the broth and become pleasantly tender. Children love spotting the little pink-and-white flowers floating in their bowls, and the gentle seasoning makes this an easy soup to pair with almost any rice-based lunch.
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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
- 22.5 gonion
- 3 ghana-fu (flower-shaped dried wheat gluten)Small, light, flower-shaped pieces of dried wheat gluten that soften in soup and add color for kids. Substitute: Small croutons, or simply omit.
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
- hana-fu (flower-shaped dried wheat gluten) (花麩)
- Small, light, flower-shaped pieces of dried wheat gluten that soften in soup and add color for kids. Substitute: Small croutons, or simply omit.
- 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 onion in half lengthwise, then slice it thinly.
- 2
Put the dashi stock and onion in a pot and bring to a simmer. Partway through, add the hana-fu and continue simmering until everything is soft.
- 3
Add the soy sauce and salt and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 21 kcal | 42 kcal | 21 kcal |
| Protein | 1.7 g | 3.3 g | 1.7 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 4.1 g | 8.1 g | 4.1 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 136.5 mg | 273 mg | 136.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 21 kcal | 1.7 g | 0.2 g | 4.1 g | 0.5 g | 0.5 g | 10.5 mg | 0.2 mg | 136.5 mg |
| 1 adult serving | 42 kcal | 3.3 g | 0.3 g | 8.1 g | 0.9 g | 0.9 g | 21 mg | 0.3 mg | 273 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.
