Toddler Ramen with Soft Veggies
12+ monthsNoodles
10 minPrep
10 minCook
1Serving
MediumDifficulty
A toddler-friendly ramen bowl with tender noodles, a fully cooked egg, and vegetables in a mild dashi broth.
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
No Added Salt
Do not add salt to food for babies under 12 months. For ages 1–3, limit total sodium to under 800mg per day.
Source: WHO (no added salt for infants) / UK NHS (ages 1–3)
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
Ramen50g
Egg1
Corn2 tbsp
Spinach15g
Dashi1 cup, homemade unsalted
Steps
- 1Cook 50g ramen noodles in plain boiling water until very soft, about 4 minutes, then drain and discard the salty cooking water.
- 2Blanch 15g spinach until wilted and chop finely.
- 3Hard-boil 1 egg (10–12 minutes) until the white and yolk are fully set, then peel and cut into small pieces.
- 4Warm 1 cup homemade unsalted dashi, add 2 tbsp corn and the spinach, and simmer 1 minute.
- 5Add the noodles to the broth, top with the egg pieces, and cut the noodles short before serving.
