Vegetable noodles with winter bamboo shoot soup—delicious and light
Overview
The vegetarian broth cooked with winter bamboo shoots has high nutritional value. This noodle soup is fat-free and has a light taste, making it very suitable for babies. It has the freshness of winter bamboo shoots and the refreshing taste of cucumber. You can boil a little more and freeze it. You can use it when cooking noodles or making soup for your baby. It not only enhances the taste, but also makes the soup more nutritious.
Tags
Ingredients
Steps
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Cut the winter bamboo shoots into cubes, add water to the pot and cook for about 20 minutes. 🍲Tips: If you want to make more stock for cooking noodles for your baby later, you can add more water. Part of the cooked broth is used to cook noodles, and the remaining broth is cooled and frozen. You can use it every time you cook noodles~
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While the soup is cooking, dice the cucumber; wash the spinach, blanch it in boiling water for 30 seconds, take it out and cut it into small pieces.
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After the vegetarian stock is boiled, scoop out the excess and reserve some for cooking noodles. 🍲Tips: If the baby still can’t eat winter bamboo shoots like this, just keep the vegetarian broth, scoop out the winter bamboo shoots together and puree them.
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Add hollow tube noodles and diced cucumber and cook together. Simmer over low heat for about 10 minutes until the noodles are cooked. 🍲Tips: Just choose what you like during the interview. The hollow noodles were soaked in advance, but were not soaked and cooked once. I feel that the baby also accepted it.
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After the noodles are cooked, add the blanched spinach. Let it scald a little longer and then turn off the heat.
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Vegetarian soup noodles with a slightly sweet and fragrant flavor are ready. The noodles are very chewy and have the freshness of winter bamboo shoots and cucumbers.
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It is a noodle soup that is fat-free, light in taste, very fresh and refreshing, and is delicious without any seasoning.
