Turnip Soup
かぶのスープ · Kabu no Sūpu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a simple, clear soup of sweet turnip and komatsuna greens in a light chicken stock. Turnip turns soft and mild when simmered, so it goes down easily even for little ones who are still getting used to vegetables, and the greens add a bright color. The komatsuna is blanched separately and stirred in just before serving so it keeps its color and doesn't turn limp in the pot. It's a soothing bowl that pairs well with just about any Japanese main dish.
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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
- 22.5 gkomatsunaA mild Japanese leafy green (Japanese mustard spinach) with tender stems. Substitute: Spinach or bok choy.
- 30 gturnip
Seasonings
- 150 mlwater
- 0.6 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 0.3 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.
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
Directions
- 1
Cut the komatsuna into 2 cm pieces and boil until tender.
- 2
Cut the turnip into thick quarter-rounds (ichō-giri).
- 3
Put the water and chicken stock powder in a pot and bring to a boil, then add the turnip from step 2 and simmer.
- 4
Once the turnip is soft, season with salt, then add the komatsuna from step 1 just before serving.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 1 g | 2.1 g | 1 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 1.8 g | 3.6 g | 1.8 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 114 mg | 228 mg | 114 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Potassium | 211.5 mg | 423 mg | 211.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 1 g | 0 g | 1.8 g | 1.4 g | 0.3 g | 114 mg | 1.2 mg | 211.5 mg |
| 1 adult serving | 18 kcal | 2.1 g | 0 g | 3.6 g | 2.7 g | 0.6 g | 228 mg | 2.4 mg | 423 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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