Tomato and Cream Corn Soup
トマト入りスープ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a gentle soup from the preschool kitchen: canned cream-style corn gives it a naturally sweet, creamy body, and diced fresh tomato stirred in at the very end adds a bit of color and a soft tang. It is thickened with a little potato starch, which keeps the soup on the spoon and easy for small children to eat. The tomatoes are peeled first so there are no tough skins, and they only simmer briefly so they stay bright and hold their shape.
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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
- 9.8 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 15 gtomato
- 7.5 gcanned cream-style corn
Seasonings
- 150 gwater
- 0.8 gallergen-free consommé powderJapanese consommé is a Western-style bouillon powder or cube. This kind is made without egg and milk, but the recipes that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
- 0.3 gsalt
- to tastepepper
- 1.2 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 1.2 gwater
About the Japanese ingredients in this recipe
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- allergen-free consommé powder (コンソメ，アレルゲン不使用)
- Japanese consommé is a Western-style bouillon powder or cube. This kind is made without egg and milk, but the recipes that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Thinly slice the green onion crosswise. Blanch the tomato in boiling water to peel it, then cut it into small dice.
- 2
Put the water and consommé powder in a pot and bring to a boil, then add the green onion and simmer. When it is tender, add the canned cream-style corn, salt and pepper.
- 3
Dissolve the potato starch in the water and stir it in to thicken the soup.
- 4
Add the tomato and simmer briefly over low heat.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 18 kcal | 36 kcal | 18 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 4.2 g | 8.4 g | 4.2 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 64.5 mg | 129 mg | 64.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 18 kcal | 0.5 g | 0 g | 4.2 g | 0.6 g | 0.6 g | 4.5 mg | 0 mg | 64.5 mg |
| 1 adult serving | 36 kcal | 0.9 g | 0 g | 8.4 g | 1.2 g | 1.2 g | 9 mg | 0 mg | 129 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.
