Nyumen (hot somen for toddlers)

Step 1: Soak 2 in dried kombu and 1 dried shiitake mushroom in 2 ½ cups water for at least 20 minutes, or overnight in the fridge for a deeper flavour.

Step 2: Heat slowly and remove the kombu just before the water boils. Lift out the shiitake, slice it very thinly and return it to the pan.

Step 3: Add 1 ⅜ oz carrot and simmer for 5 minutes until soft enough to squash with a spoon, then add 1 oz spinach for 1 minute until wilted. Stir in ½ tsp low-salt soy sauce; taste: it should be barely seasoned.

Step 4: Meanwhile, cook 3 ½ oz somen noodles in a separate pan of unsalted boiling water for 2 minutes, then drain and rinse well under running water to wash off the salt and starch.

Step 5: Bring the broth to a steady simmer and pour in 1 egg in a thin stream while stirring gently. Let it cook for 1 minute, until the ribbons are fully set and opaque, with no runny egg. A common mistake is pouring the egg into broth that isn't simmering: it clouds the soup instead of forming ribbons.

Step 6: Add the rinsed somen to the broth for 1 minute to warm through. Snip the noodles into short lengths with scissors in your toddler's bowl and cool until warm before serving.

Step 7: Somen goes soft when kept, but leftovers can be cooled quickly and kept covered in the fridge for up to 2 days (not frozen). Reheat until piping hot, then cool before serving.