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Asian-Style Watercress Soup

"Think of it as an egg drop soup with watercress, quite first-rate."

Ingredients :

6 cups water
1 small onion, diced
1/four cup soy sauce
1 1/2 tablespoons soy-primarily based liquid seasoning (consisting of Maggi®)
2 tablespoons chopped garlic
1 tablespoon chopped sparkling ginger root
2 tablespoons cornstarch
2 tablespoons boiling water
1 half kilos sliced clean mushrooms
1 1/2 tablespoons vegetarian bird-flavored bouillon
1/4 pound tofu, diced
1 bunch watercress, coarsely chopped
2 eggs, crushed

Instructions :

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

Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; convey to a boil.
Mix cornstarch with 2 tablespoons boiling water. Add to the saucepan. Add mushrooms and bouillon. Reduce warmth to medium-high; simmer till flavors are mixed, approximately 7 minutes. Add tofu and watercress. Simmer soup for 2 minutes extra.
Pour in eggs slowly, whisking continuously, until cooked, 1 to 2 minutes.

Notes :

For a thicker sauce, add greater cornstarch. For a non-vegetarian choice, add fish, shrimp, scallops, fowl, and many others.

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