Sumashijiru (Clear Soup with Komatsuna and Tofu)
すまし汁（小松菜・豆腐） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is a Japanese clear soup: a bowl of dashi seasoned lightly with soy sauce and salt, with a few simple ingredients floating in it. Unlike miso soup it stays clear and delicate, so the flavor of the dashi really comes through. Here it is paired with soft cubes of silken tofu and komatsuna, a mild Japanese leafy green (spinach makes a good substitute), which is why even little ones who are wary of greens tend to drink it happily. Cook the komatsuna separately and add it just before serving so it keeps its bright color and does not turn the soup murky.
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
- 18 gkomatsunaA mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 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
- komatsuna (こまつな)
- A mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 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 komatsuna into 2 cm lengths and boil it.
- 2
Cut the tofu into 1.5 cm cubes.
- 3
Pour the dashi stock into a pot, bring it to a boil, then add the tofu from step 2 and simmer.
- 4
Add the seasonings and simmer briefly, then stir in the komatsuna from step 1 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 22.5 kcal | 45 kcal | 22.5 kcal |
| Protein | 2.4 g | 4.8 g | 2.4 g |
| Fat | 1 g | 2.1 g | 1 g |
| Carbohydrates | 1.5 g | 3 g | 1.5 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 57 mg | 114 mg | 57 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 232.5 mg | 465 mg | 232.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 22.5 kcal | 2.4 g | 1 g | 1.5 g | 0.6 g | 0.5 g | 57 mg | 0.8 mg | 232.5 mg |
| 1 adult serving | 45 kcal | 4.8 g | 2.1 g | 3 g | 1.2 g | 0.9 g | 114 mg | 1.5 mg | 465 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
You might also like
All recipes →
Sumashijiru Clear Soup with Cabbage and Tofu
Miso Soup with Tofu and Komatsuna
Sumashijiru (Clear Soup with Tofu and Enoki)
Sumashijiru (Clear Soup) with Komatsuna and Onion
Clear Soup with Komatsuna and Aburaage
