Carrot Egg Drop Soup with Mochi Rice Cake
Carrot Egg Drop Soup with Mochi Rice Cake

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, carrot egg drop soup with mochi rice cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Add the beaten eggs to the boiling soup. When their colour changes, stir slowly and cook until the eggs set. Combine the chicken broth, the white part of the green onion and ginger in a small pot. Cook over high heat until brought to a boil.

Carrot Egg Drop Soup with Mochi Rice Cake is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Carrot Egg Drop Soup with Mochi Rice Cake is something that I have loved my whole life.

To get started with this particular recipe, we must 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:
  1. Get 2 cups (480 ml) water
  2. Take 100 g carrot (grated)
  3. Prepare 1/2 cm ginger (grated)
  4. Prepare 2 Tbsp miso
  5. Make ready 1 Tbsp potato starch
  6. Make ready 1 Tbsp water
  7. Get 2 eggs (beaten)
  8. Prepare 2 mochi rice cakes (50g×2)
  9. Get 1 thin sliced green onion for garnish

Put a mochi cube inside an aburaage pouch, then fold the top closed in a zigzag pattern, like a fan. Thread a toothpick through the folds to hold the pack closed. Put the broth ingredients into a pot, add the tofu pouches and bring to a boil. In a small saucepan, combine the chicken broth, soy sauce and sesame oil.

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.

Put the broth ingredients into a pot, add the tofu pouches and bring to a boil. In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Melt little butter in a pan.

So that is going to wrap this up with this special food carrot egg drop soup with mochi rice cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!