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 calories
carbohydrate: 10.2 g
cholesterol: 61.7 mg
fat: 3 g
fiber: 1.8 g
protein: 9.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 714.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan, bring to a boil.

  2. 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.

  3. Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.

Recipe Yield

6 servings

Recipe Note

Think of it as an egg drop soup with watercress, quite nice.

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