Vegetable Soup with Cabbage and Shimeji
野菜スープ（キャベツ・しめじ）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on a Japanese preschool lunch menu: cabbage and shimeji mushrooms simmered in a light consommé broth until tender. The cabbage turns sweet and soft as it cooks, and the mushrooms add a gentle savory depth without any strong flavor for children to object to. Everything is cut small so it fits easily on a toddler's spoon, and the salt goes in only at the end, so you can keep the seasoning as mild as you like.
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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 gshimeji mushroomsSmall brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew. Substitute: Oyster mushrooms or sliced button mushrooms.
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
- shimeji mushrooms (ぶなしめじ)
- Small brown-capped mushrooms sold in clusters, with a mild, slightly nutty flavor and a pleasant chew. Substitute: Oyster mushrooms or sliced button mushrooms.
- 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. Cut the shimeji mushrooms into 1 cm lengths, and finely chop the caps.
- 2
Put the water and consommé in a pot and bring to a boil, then add the cabbage and mushrooms from step 1 and simmer.
- 3
Once the vegetables are tender, 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 | 0.8 g | 1.5 g | 0.8 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 2.3 g | 4.5 g | 2.3 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 9 mg | 18 mg | 9 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 100.5 mg | 201 mg | 100.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 10.5 kcal | 0.8 g | 0.2 g | 2.3 g | 0.9 g | 0.6 g | 9 mg | 0.2 mg | 100.5 mg |
| 1 adult serving | 21 kcal | 1.5 g | 0.3 g | 4.5 g | 1.8 g | 1.2 g | 18 mg | 0.3 mg | 201 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.
