Sumashijiru (Clear Soup) with Tofu and Onion
すまし汁（豆腐・玉ねぎ） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is the clear, dashi-based soup you find alongside rice in a Japanese meal; unlike miso soup, it is seasoned only with a little soy sauce and salt, so the flavor of the dashi comes through. Here the onion is simmered slowly until it turns soft and sweet, and cubes of silken tofu are added at the very end so they stay tender. The mild, gentle taste makes it an easy soup for even the youngest children at preschool, and it pairs well with almost any main dish.
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
- 15 gonion
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 tofu into 1.5 cm cubes.
- 2
Thinly slice the onion, then cut the slices in half so they are half the length.
- 3
Put the dashi stock and onion in a pot and simmer over low heat for about 15 minutes.
- 4
Add the tofu and the seasonings and simmer briefly.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 24 kcal | 48 kcal | 24 kcal |
| Protein | 2.3 g | 4.5 g | 2.3 g |
| Fat | 1 g | 2.1 g | 1 g |
| Carbohydrates | 2.3 g | 4.5 g | 2.3 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 165 mg | 330 mg | 165 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 24 kcal | 2.3 g | 1 g | 2.3 g | 0.6 g | 0.5 g | 30 mg | 0.3 mg | 165 mg |
| 1 adult serving | 48 kcal | 4.5 g | 2.1 g | 4.5 g | 1.2 g | 0.9 g | 60 mg | 0.6 mg | 330 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.
