Hi, I am Jane. Today, I will show you a way to make carrot egg drop soup with mochi rice cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to 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 popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Carrot Egg Drop Soup with Mochi Rice Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
- Make ready 2 cups (480 ml) water
- Take 100 g carrot (grated)
- Take 1/2 cm ginger (grated)
- Make ready 2 Tbsp miso
- Make ready 1 Tbsp potato starch
- Prepare 1 Tbsp water
- Get 2 eggs (beaten)
- Get 2 mochi rice cakes (50g×2)
- Take 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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