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

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, carrot egg drop soup with mochi rice cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Carrot Egg Drop Soup with Mochi Rice Cake is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Carrot Egg Drop Soup with Mochi Rice Cake is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
  1. Make ready 2 cups (480 ml) water
  2. Make ready 100 g carrot (grated)
  3. Take 1/2 cm ginger (grated)
  4. Make ready 2 Tbsp miso
  5. Prepare 1 Tbsp potato starch
  6. Get 1 Tbsp water
  7. Make ready 2 eggs (beaten)
  8. Make ready 2 mochi rice cakes (50g×2)
  9. Make ready 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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