Carrot Egg Drop Soup with Mochi Rice Cake

1. 1

   Cook grated carrot and ginger in medium heat with 2 cups water.

2. 2

   Add miso to taste.

3. 3

   In a small bowl, mix potato starch and 1 Tbsp water.

4. 4

   stir it into the boiling soup and cook until the soup thickens.

5. 5

   Add the beaten eggs to the boiling soup.

6. 6

   When their colour changes, stir slowly and cook until the eggs set.

7. 7

   Place mochi rice cake in a bowl, and microwave 40 seconds, or until soft.

8. 8

   Pour the soup on the softened mochi rice cake and sprinkle with green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.