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Carrot Egg Drop Soup with Mochi Rice Cake
Carrot Egg Drop Soup with Mochi Rice Cake

Before you jump to Carrot Egg Drop Soup with Mochi Rice Cake recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Healthy.

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When it comes to sitting down to an evening meal you should also think about lean proteins as well as fish such as salmon. You will recognize that salmon can also be abundant with Omega-3 and other nutrients. Now when you choose to have a steak for an evening meal one thing you should remember is that 3 ounces will supply you with all the protein you will require for the day. So that you can minimize your fat intake you should cut off any noticeable fat before you cook the meats.

For those who want to get started living a more healthy life the tips above are able to help you do that. Something that you should actually avoid is all of the processed foods that you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to carrot egg drop soup with mochi rice cake recipe. You can have carrot egg drop soup with mochi rice cake using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Carrot Egg Drop Soup with Mochi Rice Cake:
  1. Get 2 cups (480 ml) water
  2. You need 100 g carrot (grated)
  3. Take 1/2 cm ginger (grated)
  4. Get 2 Tbsp miso
  5. Use 1 Tbsp potato starch
  6. Provide 1 Tbsp water
  7. Provide 2 eggs (beaten)
  8. Use 2 mochi rice cakes (50g×2)
  9. Get 1 thin sliced green onion for garnish
Instructions to make Carrot Egg Drop Soup with Mochi Rice Cake:
  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.

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