Recipe: Delicious Carrot Egg Drop Soup with Mochi Rice Cake
Carrot Egg Drop Soup with Mochi Rice Cake. If your taro potatoes are fresh, please. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday. And every single Saturday — like, we're talking nearly two.
Peel carrot and slice into rounds. If you like to decorate the soup with a carrot flower Is it possible one person who serve the soup can drop mochi in boiling water and pick up before pouring the soup? Ramen, Hanoi-style breakfast pho, egg drop soup, and more. You can have Carrot Egg Drop Soup with Mochi Rice Cake using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Carrot Egg Drop Soup with Mochi Rice Cake
- Prepare 2 cups (480 ml) of water.
- You need 100 g of carrot (grated).
- Prepare 1/2 cm of ginger (grated).
- Prepare 2 Tbsp of miso.
- Prepare 1 Tbsp of potato starch.
- You need 1 Tbsp of water.
- It’s 2 of eggs (beaten).
- Prepare 2 of mochi rice cakes (50g×2).
- It’s 1 of thin sliced green onion for garnish.
Our best Asian soup recipes are what we love to make on a cold day. This popular breakfast in China's Yunnan Province starts with fresh rice noodles and ground meat in a bare-bones pork broth, then gets customized with as many as a. Mochi is Japanese sticky rice cake used both in savory and sweet dishes. Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into cakes or blocks.
Carrot Egg Drop Soup with Mochi Rice Cake step by step
- 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..
It is often eaten in New Year's Ozoni soup or baked with. Egg drop soup was always her first choice. You don't need to add tons of spices like star anise and cloves because it overpowers the delicate egg flavor. The name "Egg Drop" comes from how the soup is made—dropping raw egg into hot soup. It doesn't take a genius to figure that out.