Asian-Style Watercress Soup

• 6 cups water
• 1 small onion, diced
• 1/4 cup soy sauce
• 1 1/2 tablespoons soy-based liquid seasoning (such as Maggi(R))
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh ginger root
• 2 tablespoons cornstarch
• 2 tablespoons boiling water
• 1 1/2 pounds sliced fresh mushrooms
• 1 1/2 tablespoons vegetarian chicken-flavored bouillon
• 1/4 pound tofu, diced
• 1 bunch watercress, coarsely chopped
• 2 eggs, beaten

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.

water, onion, soy sauce, soybased liquid seasoning, garlic, fresh ginger root, cornstarch, boiling water, mushrooms, vegetarian chicken, eggs

Taken from www.allrecipes.com/recipe/257644/asian-style-watercress-soup/ (may not work)