How to Make Carrot Egg Drop Soup with Mochi Rice Cake Any-night-of-the-week
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We hope you got insight from reading it, now let’s go back to carrot egg drop soup with mochi rice cake recipe. To cook carrot egg drop soup with mochi rice cake you need 9 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Carrot Egg Drop Soup with Mochi Rice Cake:
- You need 2 cups (480 ml) of water.
- Get 100 g of carrot (grated).
- You need 1/2 cm of ginger (grated).
- Use 2 Tbsp of miso.
- Prepare 1 Tbsp of potato starch.
- Prepare 1 Tbsp of water.
- Take 2 of eggs (beaten).
- Get 2 of mochi rice cakes (50g×2).
- Get 1 of 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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