Asian-Style Watercress Soup

Chopped watercress, mushrooms, and tofu in a savory broth make a warming Asian-inspired watercress soup ready in less than 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 95 Calories

Ingredients

• 2 tablespoons boiling water
• 2 eggs, beaten
• 2 tablespoons cornstarch
• 1 tablespoon chopped fresh ginger root
• 6 cups water
• ¼ cup soy sauce
• 2 tablespoons chopped garlic
• 1 small onion, diced
• 1 ½ pounds sliced fresh mushrooms
• 1 ½ tablespoons soy-based liquid seasoning (such as Maggi®)
• 1 ½ tablespoons vegetarian chicken-flavored bouillon
• ¼ pound tofu, diced
• 1 bunch watercress, coarsely chopped

Recipe Instructions

Step 1

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

Step 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.

Step 3

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