Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, carrot egg drop soup with mochi rice cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Carrot Egg Drop Soup with Mochi Rice Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Carrot Egg Drop Soup with Mochi Rice Cake is something which I’ve loved my whole life. They are fine and they look wonderful.
If your taro potatoes are fresh, please. All Reviews for Egg Drop Soup (Better than Restaurant Quality!) In my mind this was just perfect, a delicious prelude to the Korean Saewoo Bokkeumbap (Shrimp Fried Rice) that followed it. (recipe also from this site) I don't know what it is, specifically, that makes this soup so good given its simplicity, but. Ramen, Hanoi-style breakfast pho, egg drop soup, and more.
To get started with this particular recipe, we have to first prepare a few components. You can have carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Egg Drop Soup with Mochi Rice Cake:
- Take 2 cups (480 ml) water
- Prepare 100 g carrot (grated)
- Prepare 1/2 cm ginger (grated)
- Take 2 Tbsp miso
- Take 1 Tbsp potato starch
- Prepare 1 Tbsp water
- Make ready 2 eggs (beaten)
- Make ready 2 mochi rice cakes (50g×2)
- Prepare 1 thin sliced green onion for garnish
This version is made of a white miso from the Saikyo region. 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. It is often eaten in New Year's Ozoni soup or baked with.
Steps 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.
Egg drop soup makes me think of my grandmother every time I see it, and it's a soup I turn to when I need something light, comforting, and warm. You might recognize egg drop soup from the bowl you get with the lunch plates at Chinese-American restaurants, with swirling strands of eggs floating in a. 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. Egg drop soup recipe 蛋花汤 is the easiest Chinese soup recipe to prepare.
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