Vegetable Soup with Cabbage and Onion
野菜スープ（キャベツ・玉ねぎ）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool lunch menu: cabbage and onion simmered in a light consommé broth. Cooking the vegetables until they are soft brings out their natural sweetness, so even children who usually push cabbage aside tend to drink up every spoonful. The cabbage is cut into small pieces so it fits neatly on a toddler's spoon, and the seasoning is kept gentle, with just a pinch of salt added at the end to round out the flavor. It pairs well with almost any Western-style main, from Hamburg steak to fried fish.
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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 gcabbage
- 15 gonion
Seasonings
- 150 mlwater
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.3 gsalt
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Cut the cabbage into 1 cm squares. Halve the onion lengthwise and cut it into thin slices.
- 2
Put the water, consommé bouillon and onion in a pot and bring to a boil, then add the cabbage and simmer until tender.
- 3
Add the salt to adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 10.5 kcal | 21 kcal | 10.5 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.7 g | 5.4 g | 2.7 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0 mg | 0 mg | 0 mg |
| Potassium | 67.5 mg | 135 mg | 67.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 10.5 kcal | 0.5 g | 0 g | 2.7 g | 0.8 g | 0.6 g | 12 mg | 0 mg | 67.5 mg |
| 1 adult serving | 21 kcal | 0.9 g | 0 g | 5.4 g | 1.5 g | 1.2 g | 24 mg | 0 mg | 135 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.
