Vegetable Soup with Napa Cabbage and Shimeji
野菜スープ（白菜・しめじ） · Yasai Soup (Hakusai, Shimeji)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a simple clear soup from the preschool lunch menu: soft napa cabbage and shimeji mushrooms simmered in a light consommé broth. Napa cabbage turns sweet and tender as it cooks, and cutting everything small means every spoonful is easy for little mouths to manage. The seasoning is deliberately gentle, so the vegetables themselves carry the flavor - a soup that pairs quietly with almost any 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 gnapa cabbage
- 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 napa cabbage into 1 cm squares. Cut the shimeji mushrooms into 1 cm pieces, chopping the caps finely.
- 2
Put the water and consommé in a pot and bring to a boil, then add the vegetables from step 1 and simmer.
- 3
Once the vegetables are soft, add the salt and adjust the seasoning.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 0.6 g | 1.2 g | 0.6 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 1.8 g | 3.6 g | 1.8 g |
| Fiber | 0.8 g | 1.5 g | 0.8 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 | 106.5 mg | 213 mg | 106.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 0.6 g | 0.2 g | 1.8 g | 0.8 g | 0.6 g | 9 mg | 0.2 mg | 106.5 mg |
| 1 adult serving | 18 kcal | 1.2 g | 0.3 g | 3.6 g | 1.5 g | 1.2 g | 18 mg | 0.3 mg | 213 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.
