Hi, I am Clara. Today, I’m gonna show you how to prepare carrot egg drop soup with mochi rice cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Carrot Egg Drop Soup with Mochi Rice Cake Recipe
Carrot Egg Drop Soup with Mochi Rice Cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Carrot Egg Drop Soup with Mochi Rice Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
To bewith this particular recipe, we have to prepare a few components. You can have carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
- Prepare 2 cups (480 ml) water
- Prepare 100 g carrot (grated)
- Make ready 1/2 cm ginger (grated)
- Prepare 2 Tbsp miso
- Make ready 1 Tbsp potato starch
- Take 1 Tbsp water
- Prepare 2 eggs (beaten)
- Prepare 2 mochi rice cakes (50g×2)
- Make ready 1 thin sliced green onion for garnish
Steps 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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