Recipe of Super Quick Homemade Carrot Egg Drop Soup with Mochi Rice Cake
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Ultimate Carrot Egg Drop Soup with Mochi Rice Cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Carrot Egg Drop Soup with Mochi Rice Cake is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Carrot Egg Drop Soup with Mochi Rice Cake estimated approx 15 mins.
To get started with this particular recipe, we have to first 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 it.
Ingredients and spices that need to be Make ready to make Carrot Egg Drop Soup with Mochi Rice Cake:
- 2 cups (480 ml) water
- 100 g carrot (grated)
- 1/2 cm ginger (grated)
- 2 Tbsp miso
- 1 Tbsp potato starch
- 1 Tbsp water
- 2 eggs (beaten)
- 2 mochi rice cakes (50g×2)
- 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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