Vegetable Soup with Spinach and Bean Sprouts
野菜スープ（ほうれん草・もやし） · Yasai Supu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool menu: a clear, lightly seasoned consommé broth with soft bean sprouts and a handful of spinach stirred in at the end. Yasai supu ("vegetable soup") is a staple of Japanese school lunches because it goes with almost any main dish and is an easy way to get greens onto little plates. The spinach is blanched separately so it keeps its bright color and stays tender, and the bean sprouts simmer gently until they are soft enough for toddlers to chew. The seasoning is kept mild on purpose - the vegetables and broth do most of the work.
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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 gspinach
- 19.5 gbean sprouts
Seasonings
- 150 gwater
- 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 spinach into 3 cm lengths and boil in hot water for 3 minutes.
- 2
Cut the bean sprouts into 2 cm lengths.
- 3
Put the water and consommé bouillon in a pot and bring to a boil, then add the bean sprouts and simmer over low heat for about 10 minutes.
- 4
Once the bean sprouts are soft, season with the salt, then add the spinach from step 1 and stir to combine.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 9 kcal | 18 kcal | 9 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 0.2 g | 0.3 g | 0.2 g |
| Carbohydrates | 1.5 g | 3 g | 1.5 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 172.5 mg | 345 mg | 172.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 9 kcal | 0.8 g | 0.2 g | 1.5 g | 0.9 g | 0.6 g | 12 mg | 0.5 mg | 172.5 mg |
| 1 adult serving | 18 kcal | 1.5 g | 0.3 g | 3 g | 1.8 g | 1.2 g | 24 mg | 0.9 mg | 345 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.
