Recipe: Perfect Carrot Egg Drop Soup with Mochi Rice Cake
Carrot Egg Drop Soup with Mochi Rice Cake. Ozoni is a traditional Japanese New Year's specialty food made from miso soup with vegetables and mochi (rice cakes). Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice. It can also be made from steamed brown rice.
The soup usually includes mochi (rice cake), and the preparation varies by region and household. 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? You can have Carrot Egg Drop Soup with Mochi Rice Cake using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Carrot Egg Drop Soup with Mochi Rice Cake
- You need 2 cups (480 ml) of water.
- Prepare 100 g of carrot (grated).
- Prepare 1/2 cm of ginger (grated).
- You need 2 Tbsp of miso.
- It’s 1 Tbsp of potato starch.
- You need 1 Tbsp of water.
- Prepare 2 of eggs (beaten).
- You need 2 of mochi rice cakes (50g×2).
- Prepare 1 of thin sliced green onion for garnish.
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. Rice Cake Soup – Tteok Guk is a New Year's must for Koreans. Every Korean New Year's day, we make Tteok Guk/Dduk Guk (떡국) and share it with our No one knows for sure exactly why Korean Rice Cake Soup (Tteok Guk) became a traditional Korean food to eat at home on New Year's day.
Carrot Egg Drop Soup with Mochi Rice Cake instructions
- 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..
Anyone who knows me will tell you that I absolutely adore a good bowl of egg drop soup. It was my favorite food in the whole entire world as a kid. Our mochi rice cakes are soft and silky, with a chewy texture. Traditionally made in a Japanese ceremony known as mochitsuki, these sweet rice cakes are now eaten year-round all over the world. The rice cake used for this soup is garaetteok, which is unsweetened and shaped like a long cylinder.