Easy Asian Watercress Soup
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Ingredients31 m servings 182 cals
Original recipe yields 2 servings
- Bring water to a boil in a large pot; stir in red dates and goji berries.
- Heat oil in a skillet over medium heat. Cook and stir carrots, ginger, and salt for 1 minute. Transfer to the pot of water. Stir in vegetable stock powder, sesame oil, and black pepper. Reduce heat to medium-low and add watercress; simmer until wilted, about 15 minutes.
- Cook's Note:
- Substitute mushroom seasoning for the vegetable stock powder if desired.
Per Serving: 182 calories; 8.5 g fat; 25.7 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 1276 mg sodium. Full nutrition