Easiest Way to Easy At Home Carrot Egg Drop Soup with Mochi Rice Cake

Easiest Way to Easy At Home Carrot Egg Drop Soup with Mochi Rice Cake Delicious, fresh and tasty.

Carrot Egg Drop Soup with Mochi Rice Cake. See great recipes for Carrot Egg Drop Soup with Mochi Rice Cake too! Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper.

The Kansai region: a round-shaped mochi is cooked in boiling water before being added to the soup.

However, as more people started to live in the Tokyo area, it was too much work making the mochi into the round shape by hands.

See more ideas about Mochi, Rice cakes, Asian desserts. find molly yeh's recipes including midwest favorites (hotdish, cookie salad), jewish holiday favorites (challah, macaroons), chinese-inspired dishes (potstickers, scallion pancakes), her famous cakes and sweets (funfetti-style sprinkle cake, tahini oreos) and more.

You can cook Carrot Egg Drop Soup with Mochi Rice Cake using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Carrot Egg Drop Soup with Mochi Rice Cake

1. You need 2 cups (480 ml) of water.

2. Prepare 100 g of carrot (grated).

3. It’s 1/2 cm of ginger (grated).

4. It’s 2 Tbsp of miso.

5. Prepare 1 Tbsp of potato starch.

6. It’s 1 Tbsp of water.

7. You need 2 of eggs (beaten).

8. It’s 2 of mochi rice cakes (50g×2).

9. Prepare 1 of thin sliced green onion for garnish.

Wok-fried brown rice with egg, soy sauce, pumpkin, corn, pea, carrot, lima bean (or edamame) and your choice of meat, topped with chopped cilantro and green onion.

Garnished with cucumber and lime wedge.

Fried Rice with yellow curry seasoning, egg, onion, carrot, bell pepper, celery and your choice of meat.

Mochi is a Japanese rice cake made of glutinous rice.

Carrot Egg Drop Soup with Mochi Rice Cake instructions

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..

It can be moulded into different shapes, and is used both in desserts and savoury recipes.

Another common kinchaku filling is raw egg - just make sure the pouch doesn't tear!

Mochi Dango. potato starch, water, mochiko, sugar mitchiko..

My mother used to make it for me when I was a child.

I love it even more than I like mochi cakes in soup.