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The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
- Use 2 cups (480 ml) water
- You need 100 g carrot (grated)
- Use 1/2 cm ginger (grated)
- Get 2 Tbsp miso
- Prepare 1 Tbsp potato starch
- Use 1 Tbsp water
- Provide 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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