Hi everyone, hope you’re having an amazing day. Today, we’re going to prepare a distinctive dish, carrot egg drop soup with mochi rice cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Carrot Egg Drop Soup with Mochi Rice Cake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Carrot Egg Drop Soup with Mochi Rice Cake is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
- 2 cups (480 ml) water
- 100 g carrot (grated)
- 1/2 cm ginger (grated)
- 2 Tbsp miso
- 1 Tbsp potato starch
- 1 Tbsp water
- 2 eggs (beaten)
- 2 mochi rice cakes (50g×2)
- 1 thin sliced green onion for garnish
Instructions to make Carrot Egg Drop Soup with Mochi Rice Cake:
- Cook grated carrot and ginger in medium heat with 2 cups water.
- Add miso to taste.
- In a small bowl, mix potato starch and 1 Tbsp water. stir it into the boiling soup and cook until the soup thickens.
- Add the beaten eggs to the boiling soup. When their colour changes, stir slowly and cook until the eggs set.
- Place mochi rice cake in a bowl, and microwave 40 seconds, or until soft.
- Pour the soup on the softened mochi rice cake and sprinkle with green onion.
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