- 6 cups water
- 1 small onion, diced
- 1/4 cup soy sauce
- 1 1/2 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 1/2 pounds sliced fresh mushrooms
- 1 1/2 tablespoons vegetarian chicken-flavored bouillon
- 1/4 pound tofu, diced
- 1 bunch watercress, coarsely chopped
- 2 eggs, beaten
- 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.
06/27/2019
recipepes.com
asian-style watercress soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
