Asian-Style Watercress Soup recipe
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Ingredients
- 6 cups water 1 small onion, diced ¼ cup soy sauce 1 ½ tablespoons soy-based liquid seasoning (such as Maggi®) 2 tablespoons chopped garlic 1 tablespoon chopped fresh ginger root 2 tablespoons cornstarch 2 tablespoons boiling water 1 ½ pounds sliced fresh mushrooms 1 ½ tablespoons vegetarian chicken-flavored bouillon ¼ pound tofu, diced 1 bunch watercress, coarsely chopped 2 eggs, beaten
Nutrition Info
- 95.4 caloriescarbohydrate: 10.2 gcholesterol: 61.7 mgfat: 3 gfiber: 1.8 gprotein: 9.6 gsaturatedFat: 0.7 gservingSize: -sodium: 714.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Asian-Style Watercress Soup
Directions
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Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan, bring to a boil.
Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce heat to medium-high, simmer until flavors are blended, about 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes more.
Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.