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| Asian-Style Watercress Soup |
"Think of it as an egg drop soup with watercress, quite fine."
Ingredients :
- 6 cups water
- 1 small onion, diced
- 1/four cup soy sauce
- 1 half of tablespoons soy-primarily based liquid seasoning (along with Maggi®)
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh ginger root
- 2 tablespoons cornstarch
- 2 tablespoons boiling water
- 1 1/2 pounds sliced clean mushrooms
- 1 half of tablespoons vegetarian fowl-flavored bouillon
- 1/4 pound tofu, diced
- 1 bunch watercress, coarsely chopped
- 2 eggs, beaten
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 25M |
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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 warmness to medium-high; simmer till flavors are combined, about 7 mins. Add tofu and watercress. Simmer soup for 2 minutes extra.
- Pour in eggs slowly, whisking constantly, till cooked, 1 to 2 mins.
Notes :
- For a thicker sauce, add greater cornstarch. For a non-vegetarian choice, upload fish, shrimp, scallops, chook, and so on.
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