Recipe of Award-winning Carrot Egg Drop Soup with Mochi Rice Cake

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, carrot egg drop soup with mochi rice cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Carrot Egg Drop Soup with Mochi Rice Cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Carrot Egg Drop Soup with Mochi Rice Cake is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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:

1. Take 2 cups (480 ml) water
2. Get 100 g carrot (grated)
3. Make ready 1/2 cm ginger (grated)
4. Make ready 2 Tbsp miso
5. Get 1 Tbsp potato starch
6. Prepare 1 Tbsp water
7. Get 2 eggs (beaten)
8. Take 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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