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Asian-Style Watercress Soup

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"Think of it as an egg drop soup with watercress, quite nice."
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25 m servings 95 cals
Original recipe yields 6 servings


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  1. Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; bring to a boil.
  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.
  3. 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

Per Serving: 95 calories; 3 g fat; 10.2 g carbohydrates; 9.6 g protein; 62 mg cholesterol; 715 mg sodium. Full nutrition

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