Sumashijiru (Clear Soup) with Komatsuna and Enoki
すまし汁（小松菜・えのき） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is a clear Japanese soup built on dashi and seasoned with just a touch of soy sauce and salt, so the flavor of the stock comes through. This version adds komatsuna, a mild Japanese leafy green, and slender enoki mushrooms, both cut short so they are easy for small children to scoop up and chew. It is the kind of gentle soup that sits alongside rice and a main dish at preschool lunch, and even children who are wary of vegetables tend to drink it happily. If you cannot find komatsuna, spinach or bok choy works in its place.
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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
- 30 gkomatsunaA mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 6 genoki mushroomsLong, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch. Substitute: Thinly sliced button mushrooms.
Seasonings
- 150 gbonito and kombu dashiJapanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- 0.8 gsoy sauce
- 0.2 gsalt
About the Japanese ingredients in this recipe
- komatsuna (こまつな)
- A mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- enoki mushrooms (えのきたけ)
- Long, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch. Substitute: Thinly sliced button mushrooms.
- bonito and kombu dashi (かつお・昆布だし汁)
- Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
Directions
- 1
Cut the komatsuna and enoki mushrooms into 2 cm (about 3/4 inch) pieces.
- 2
Make the dashi in a pot. Once it comes to a boil, add the komatsuna and enoki from step 1 and simmer for about 5 minutes.
- 3
Add the salt and soy sauce and adjust the seasoning to taste.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 1.2 g | 2.4 g | 1.2 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 55.5 mg | 111 mg | 55.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 1.2 g | 0.2 g | 1.2 g | 0.5 g | 55.5 mg | 0.9 mg |
| 1 adult serving | 18 kcal | 2.4 g | 0.3 g | 2.4 g | 0.9 g | 111 mg | 1.8 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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