Vegetable Soup with Napa Cabbage and Onion
野菜スープ（白菜・玉ねぎ） · Yasai Soup
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on our preschool menu: just napa cabbage and onion simmered until soft in a light chicken stock. The onion turns sweet as it cooks and the cabbage goes silky, so even very young children can manage it easily with a spoon. In preschool kitchens we cut the cabbage into small squares so it fits in little mouths, and we keep the salt light so the natural sweetness of the vegetables comes through. It pairs well with just about any rice-based lunch.
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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 gnapa cabbage
- 15 gonion
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
- 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 napa cabbage into 1 cm squares. Halve the onion lengthwise and slice it thinly.
- 2
Put the water, chicken stock powder, and onion in a pot and bring to a simmer. Partway through, add the napa cabbage and continue simmering.
- 3
Once the vegetables are soft, season to taste with salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 0.5 g | 0.9 g | 0.5 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 2.1 g | 4.2 g | 2.1 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 88.5 mg | 177 mg | 88.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 0.5 g | 0 g | 2.1 g | 0.8 g | 0.3 g | 16.5 mg | 0.2 mg | 88.5 mg |
| 1 adult serving | 18 kcal | 0.9 g | 0 g | 4.2 g | 1.5 g | 0.6 g | 33 mg | 0.3 mg | 177 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.
