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 of the mama 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. ”

Ingredients details

Main ingredients

30 grams of macaroni noodles

1 winter bamboo shoot

Spinach 30 grams of accessories

20 grams of cucumber

Original flavor

Cooking process

Half an hour long

Simple Difficulty

How to make vegetable noodles with winter bamboo shoot soup

1. Dice the winter bamboo shoots, add water and cook in a pot for about 20 minutes. If you want to boil more broth, keep it. If you cook noodles for your baby in the future, you can add more water and use part of the cooked broth to cook noodles. Let the remaining broth cool and freeze it. You can use it every time you cook noodles~

2 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.

3 After the vegetable stock is cooked, remove any excess. Scoop out the soup and leave some of it to cook the noodles (if the baby still can’t eat winter bamboo shoots like this, just keep the vegetarian soup stock, scoop out the winter bamboo shoots and mix into a puree and add it.)

4 Add the hollow tube noodles and cucumber. Cook together. Simmer over low heat for about 10 minutes until the noodles are cooked. You can choose the noodles you like. The hollow noodles were soaked in advance. Once, I feel that the baby also accepts it.

After the noodles are cooked, add the blanched spinach and then turn off the heat.

It tastes slightly sweet and fragrant. The vegetarian soup vegetable noodles are ready. The noodles are very chewy and have the freshness of winter bamboo shoots and cucumbers.