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Asian-Style Watercress Soup

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

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

• 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.

Notes :

• For a thicker sauce, add more cornstarch. For a non-vegetarian option, add fish, shrimp, scallops, chicken, etc.

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