Asian-Style Watercress Soup

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

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.

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

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.