Sumashijiru (Clear Soup) with Turnip and Wakame
すまし汁（かぶ・わかめ） · Sumashijiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Sumashijiru is the clear, dashi-based soup of Japanese home cooking - the lighter cousin of miso soup, seasoned with just a little soy sauce and salt so the flavor of the stock shines through. Here it carries wedges of turnip that turn soft and sweet as they simmer, along with tender wakame seaweed, which children find easy to chew and slurp up. It is a gentle, low-salt bowl that sits happily beside 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 gturnip
- 0.5 gdried cut wakameSmall pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or 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
- dried cut wakame (カットわかめ)
- Small pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or 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 turnip into 2 cm quarter-rounds (icho-giri). Soak the wakame in water for 3 minutes, then chop it finely.
- 2
Put the dashi stock and turnip in a pot and bring to a boil. Once boiling, add the wakame and simmer over low heat for about 10 minutes.
- 3
When the turnip is soft, add the seasonings and adjust the taste.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 10.5 kcal | 21 kcal | 10.5 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 1.8 g | 3.6 g | 1.8 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 84 mg | 168 mg | 84 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 198 mg | 396 mg | 198 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 10.5 kcal | 1.4 g | 0 g | 1.8 g | 1 g | 0.6 g | 84 mg | 0.6 mg | 198 mg |
| 1 adult serving | 21 kcal | 2.7 g | 0 g | 3.6 g | 2.1 g | 1.2 g | 168 mg | 1.2 mg | 396 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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