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

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

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

Nutrition Facts

95 calories; protein 9.6g 19% DV; carbohydrates 10.2g 3% DV; fat 3g 5% DV; cholesterol 61.7mg 21% DV; sodium 714.8mg 29% DV. Full Nutrition
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