How to Prepare Ultimate Carrot Egg Drop Soup with Mochi Rice Cake

Carrot Egg Drop Soup with Mochi Rice Cake. 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.

Mochi iri kinchaku (rice cake in fried tofu) * Mochi iri kinchaku simply means mochi (rice cake) in a small bag. The kinchaku is aburaage (fried tofu) cut in half and then you put the mochi in the open pocket. Mochi will melt in the soup if cooked for a long time and that is why it is stuffed put in the kinchaku.

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, carrot egg drop soup with mochi rice cake. One of my favorites. For mine, I am going to make it a bit tasty. 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.

Carrot Egg Drop Soup with Mochi Rice Cake is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Carrot Egg Drop Soup with Mochi Rice Cake is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:

1. Make ready 2 cups (480 ml) of water.
2. Take 100 g of carrot (grated).
3. Take 1/2 cm of ginger (grated).
4. Take 2 Tbsp of miso.
5. Prepare 1 Tbsp of potato starch.
6. Make ready 1 Tbsp of water.
7. Prepare 2 of eggs (beaten).
8. Prepare 2 of mochi rice cakes (50g×2).
9. Make ready 1 of 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. Made with carrot, cabbage, snow peas, sesame seeds, rice vinegar, honey and soy sauce; the end result is beautifully melded flavours that provide an interesting contrast to those savory dumplings.

Steps 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..

For a spin, you can also add sliced almonds to the slaw. Enjoy the crunch and let us know how it was! Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, banana oats smoothie. A delicious light soup flavored with steam tofu veggie.

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