Kutakuta udon (soft-simmered baby udon)
9m+ · Udon boiled until meltingly soft in a mild kombu broth with grated carrot and daikon
Japanese parents call this kutakuta udon, 'floppy udon': thick wheat noodles simmered far longer than usual until they are soft enough to squash between two fingers, then chopped short for babies who are learning to chew, usually from around seven to nine months. The broth is a light kombu stock with sweet grated carrot and daikon and no soy sauce at all, so it tastes gentle and clean. It contains gluten (wheat); the other common allergens (milk, egg, peanut, tree nuts, soya, sesame, fish) are not in it. Chef's tip: kombu is rich in iodine, so use only a small piece, soak it briefly and lift it out before the broth boils.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 ⅛ in dried kombua 3 cm square
- 1 ¾ cups water
- 3 ½ oz frozen udon noodlesabout half a block
- ⅞ oz carrotpeeled and finely grated
- ⅞ oz daikon (mooli)peeled and finely grated
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Method
0/6 doneStep 1: Put 1 ⅛ in dried kombu in a small pan with 1 ¾ cups water and leave it to soak for 10 minutes. Set the pan over a low heat and lift the kombu out just as tiny bubbles appear, before it boils, so the broth stays mild.
10 minStep 2: Meanwhile, boil 3 ½ oz frozen udon noodles in a separate pan of unsalted water for 2 minutes, then tip into a sieve and rinse under hot water. Udon dough contains salt, and this first boil and rinse washes most of it away.
3 minStep 3: Add ⅞ oz carrot and ⅞ oz daikon (mooli) to the kombu broth and simmer for 3 minutes, until the carrot has lost its bright rawness.
3 minStep 4: Add the rinsed udon and simmer gently for 8–10 minutes more. The noodles are ready when they look swollen and slightly translucent and squash flat when pressed with a spoon. The common mistake is cooking them only to the packet time: they then stay springy and are hard for a baby to manage.
9 minStep 5: Lift the noodles onto a board and chop them into 1 cm pieces, or mash roughly for a younger baby. Return them to the broth and cool until just warm before serving with a spoon.
Step 6: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small pots for up to a month. Reheat until piping hot all the way through, stir, then let it cool before serving.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 2 g
- Carbs
- 16 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kutakuta udon (soft-simmered baby udon) take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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