Carrot Egg Drop Soup with Mochi Rice Cake
Carrot Egg Drop Soup with Mochi Rice Cake

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot egg drop soup with mochi rice cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot Egg Drop Soup with Mochi Rice Cake is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Carrot Egg Drop Soup with Mochi Rice Cake is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
  1. Prepare 2 cups (480 ml) water
  2. Make ready 100 g carrot (grated)
  3. Prepare 1/2 cm ginger (grated)
  4. Prepare 2 Tbsp miso
  5. Prepare 1 Tbsp potato starch
  6. Get 1 Tbsp water
  7. Make ready 2 eggs (beaten)
  8. Get 2 mochi rice cakes (50g×2)
  9. Get 1 thin sliced green onion for garnish
Steps to make Carrot Egg Drop Soup with Mochi Rice Cake:
  1. Cook grated carrot and ginger in medium heat with 2 cups water.
  2. Add miso to taste.
  3. In a small bowl, mix potato starch and 1 Tbsp water. stir it into the boiling soup and cook until the soup thickens.
  4. Add the beaten eggs to the boiling soup. When their colour changes, stir slowly and cook until the eggs set.
  5. Place mochi rice cake in a bowl, and microwave 40 seconds, or until soft.
  6. Pour the soup on the softened mochi rice cake and sprinkle with green onion.

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