Chinese Watercress Soup (西洋菜汤)
This Chinese Watercress Soup will make every family weekday dinner complete. It's full of nutrients and is refreshingly light, packed with earthy flavours to keep you satisfied for the whole week!
Prep Time15 minutes mins
Cook Time35 minutes mins
Chicken and Pork Stock3 hours hrs
Total Time3 hours hrs 50 minutes mins
Course: Dinner, Main Course, Soup
Cuisine: Asian, Cantonese, Chinese
Servings: 10
- 5 L chicken and pork stock (use more pork ribs if you like eating it with the soup)
- 2 bundles watercress (we buy it from the local Asian supermarket)
- 3 dehydrated shiitake mushrooms
- 2 dried honey dates
- 2 carrots, peeled and sliced
- 3 dried jujubes (Chinese red dates)
- 1 tsp salt, or to taste
- 1 tbsp chicken bouillon powder
Bring the chicken and pork stock to a boil and add the chicken bouillon powder along with the salt.
Throw in the carrots, mushrooms, honey dates and jujubes and let it simmer for 15 minutes.
When the carrots have softened, bring the broth up to a boil and add the watercress in.
Keep the soup on a medium to low heat so that it gently simmers for another 20 minutes.
To serve, enjoy as is or pour over your leftover rice!