Carrot Egg Drop Soup with Mochi Rice Cake

• 2 cups water
• 100 g carrot (grated)
• 1/2 cm ginger (grated)
• 2 Tbsp miso
• 1 Tbsp potato starch
• 1 Tbsp water
• 2 eggs (beaten)
• 2 mochi rice cakes (50gx2)
• 1 thin sliced green onion for garnish

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.
4. stir it into the boiling soup and cook until the soup thickens.
5. Add the beaten eggs to the boiling soup.
6. When their colour changes, stir slowly and cook until the eggs set.
7. Place mochi rice cake in a bowl, and microwave 40 seconds, or until soft.
8. Pour the soup on the softened mochi rice cake and sprinkle with green onion.

water, carrot, ginger, miso, starch, water, eggs, rice cakes, green onion

Taken from cookpad.com/us/recipes/315416-carrot-egg-drop-soup-with-mochi-rice-cake (may not work)