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

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Carrot Egg Drop Soup with Mochi Rice Cake is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Carrot Egg Drop Soup with Mochi Rice Cake is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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. Make ready 2 cups (480 ml) water
  2. Prepare 100 g carrot (grated)
  3. Make ready 1/2 cm ginger (grated)
  4. Prepare 2 Tbsp miso
  5. Take 1 Tbsp potato starch
  6. Get 1 Tbsp water
  7. Prepare 2 eggs (beaten)
  8. Make ready 2 mochi rice cakes (50g×2)
  9. Take 1 thin sliced green onion for garnish
Instructions 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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