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PrintWATERCRESS SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Finely chop the watercress.
- Put the stock in a saucepan. Bring it to a boil. Add the tamari or shoyu sauce, wine or sherry and seasonings.
- Turn down the heat. Briefly take the pan from the heat to let the stock come to just below boiling point. Put it back on the heat. Pour in the eggs over the prongs of a fork in a thin stream. Stir.
- Add the watercress, and bring the soup back to a boil.
- Pour the soup into four individual bowls. Sprinkle it with sesame oil and spring onions (scallions) just before serving.
INGREDIENTS
- 150 grams watercress
- 850 ml vegetable stock
- 2 tablespoons tamari or shoyu sauce
- 4 tablespoons Chinese rice wine or dry sherry
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 eggs, beaten
- 4 spring onions, finely chopped
- 2 teaspoons sesame oil
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