Watercress is well-known for its high nutritional values. It contains “more than 15 essential vitamins and minerals” – “more iron than spinach, more calcium than milk, and more vitamin C than oranges”. It is very low in calories and contains antioxidants (Source). Fortunately for me, I’ve always loved watercress soup and hence, it is a soup that makes its way to my dining table every now and then.
- 1 bunch of watercress
- 250g pork ribs
- 3 chicken carcasses
- 10g dried scallop
- 8 pitted red dates (rinse)
- 1 teaspoon bitter and sweet almonds
- 1 candied date or ¼ Buddha's fruit (luo han guo)
- 1 soup pot of water (about 2-3L)
- Fish sauce/ salt to taste
- Wash watercress thoroughly as leafy veggies tend to trap a lot of dirt.
- Blanch pork ribs and chicken bones.
- Place all the ingredients (except the condiments, dried scallop and watercress) into a soup bag. Place the soup bag, together with dried scallop and watercress to the soup pot and bring the soup to a boil.
- Simmer for 2 hours on low heat.
- Add fish sauce/ salt to taste.
Click the link for the full list of soup recipes (with thumbnails).
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