Glass Noodle & Veggie Soup
10–12 monthsSoup
10 minPrep
10 minCook
2Servings
MediumDifficulty
A clear, light soup with slippery glass noodles, shredded carrot, spinach, and silky egg drops. A gentle vegetarian meal that introduces different noodle textures.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Glass Noodles20g
Carrot1 small
Spinach20g
Egg1
Steps
- 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.
