Easiest Way to Cook Perfect Carrot Egg Drop Soup with Mochi Rice Cake

Carrot Egg Drop Soup with Mochi Rice Cake.

You can cook Carrot Egg Drop Soup with Mochi Rice Cake using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Carrot Egg Drop Soup with Mochi Rice Cake

1. Prepare 2 cups (480 ml) of water.
2. Prepare 100 g of carrot (grated).
3. It's 1/2 cm of ginger (grated).
4. It's 2 Tbsp of miso.
5. It's 1 Tbsp of potato starch.
6. Prepare 1 Tbsp of water.
7. Prepare 2 of eggs (beaten).
8. It's 2 of mochi rice cakes (50g×2).
9. You need 1 of thin sliced green onion for garnish.

Carrot Egg Drop Soup with Mochi Rice Cake step by step

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..