Glass Noodle & Veggie Soup
10–12 monthsSoup
AllergensEggs
Prep10m
Cook10m
Servings2
A clear, light soup with slippery glass noodles, shredded carrot, spinach, and silky egg drops. A gentle vegetarian meal that introduces different noodle textures.
Ingredients
Instructions
- 1Soak 20g glass noodles in warm water for 5 minutes until soft, then cut into short pieces.
- 2Peel and finely shred 1 small carrot. Wash and finely chop 20g spinach.
- 3Beat 1 egg.
- 4Bring 1.5 cups of water to a boil.
- 5Add carrot and cook for 3-4 minutes until soft.
- 6Add glass noodles and spinach, cook for 2 minutes.
- 7Slowly drizzle in the beaten egg while stirring to form silky egg drops.
- 8Let cool slightly before serving.
Safety Notes
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
