Sumashijiru (Clear Soup with Tofu and Enoki)
すまし汁（豆腐・えのき） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is the clear cousin of miso soup: a dashi broth seasoned only lightly with soy sauce and salt, so the flavor of the stock itself comes through. This version pairs soft cubes of silken tofu with enoki mushrooms, and the mushrooms are cut short so they are easy for small children to scoop up and chew. It comes together in minutes and makes a gentle, comforting partner to almost any rice-based lunch.
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
- 30 gsilken tofu
- 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 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
- 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.
- 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 tofu into 1.5 cm cubes.
- 2
Cut the enoki mushrooms into 1 cm lengths.
- 3
Bring the dashi to a boil in a pot, add the enoki and simmer until soft.
- 4
Add the tofu from step 1 and the seasonings, and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 21 kcal | 42 kcal | 21 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 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 | 27 mg | 54 mg | 27 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 163.5 mg | 327 mg | 163.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 21 kcal | 2.3 g | 1 g | 1.5 g | 0.6 g | 0.5 g | 27 mg | 0.3 mg | 163.5 mg |
| 1 adult serving | 42 kcal | 4.5 g | 2.1 g | 3 g | 1.2 g | 0.9 g | 54 mg | 0.6 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.
Ingredients in this recipe
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