Lunch Recipe

Asian-Style Watercress Soup

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

INGRIDIENT

6 cups water

1 small onion, diced

¼ cup soy sauce

1 ½ tablespoons soy-based liquid seasoning (such as Maggi®)

2 tablespoons chopped garlic

1 tablespoon chopped fresh ginger root

2 tablespoons cornstarch

2 tablespoons boiling water

1 ½ pounds sliced fresh mushrooms

1 ½ tablespoons vegetarian chicken-flavored bouillon

¼ pound tofu, diced

1 bunch watercress, coarsely chopped

2 eggs, beaten

DIRECTION

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.

NUTRITION FACT

Per Serving: 95 calories; protein 9.6g; carbohydrates 10.2g; fat 3g; cholesterol 61.7mg; sodium 714.8mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb