Ultimate, Prepare Carrot Egg Drop Soup with Mochi Rice Cake Delicious Nutritious

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9 ingredients, 6 steps, cooking Carrot Egg Drop Soup with Mochi Rice Cake

How are you my mother, at this time you can make recipe Carrot Egg Drop Soup with Mochi Rice Cake with 9 ingredients and 6 steps. Below this is how to cook, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Carrot Egg Drop Soup with Mochi Rice Cake.

Ingredients all Carrot Egg Drop Soup with Mochi Rice Cake

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

If all ingredients Carrot Egg Drop Soup with Mochi Rice Cake it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Process Cooking 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.
   
7. Finish and Enjoy.

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