Asian-Style Watercress Soup - cooking recipe

Ingredients

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

Preparation

Place water, onion, soy sauce, soy-based liquid seasoning, garlic, and ginger root in a saucepan; bring to a boil.
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.
Pour in eggs slowly, whisking constantly, until cooked, 1 to 2 minutes.