Chinese Pork And Watercress Soup Recipes

CHINESE PORK AND WATERCRESS SOUP

Steps:

• Cook pork, garlic and ginger.
• Add chicken stock, scallions, sherry, soy sauce and rice. Heat to boiling. Simmer for 2 minutes.
• Stir in watercress. Discard ginger.

CHINESE WATERCRESS SOUP (西洋菜汤)

Steps:

• 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!

PORK AND WATERCRESS SOUP

Steps:

• 1. Put water in a pot and add the fresh smashed ginger and chicken bouillon. Cut the pork cutlet into small portions and add to the pot and then add salt. Let this boil to cook the pork . Remove the scum from the pork off the top until there is a clear broth.
• 2. Wash the watercress or bok choy cabbage well and then slice which ever one you decide to use for the soup. Taste the broth to see if it needs more seasoning ( bouillon or salt). If the seasoning is ok then add the veggie of choice and cook in the broth for around 5 minutes ,, more or less. Add egg into the soup and cook a little while till egg is cooked. ( you can omit the egg if you like but we like it in the soup)
• 3. when ready to serve laddle soup in a bowl and add the shoyu sauce and black pepper to taste.

CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)

Steps:

• Put the noodles in a mixing bowl and add warm water to cover. Let stand at least 30 minutes.
• Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg. Blend well.
• Lightly oil a plate that will fit in the top rack of a steamer. Shape the pork mixture into 16 to 18 round balls. Arrange them on the plate in the steamer and cover closely. Place the rack over boiling water and steam 20 minutes.
• Meanwhile, bring the broth to the boil.
• In a separate saucepan, bring enough water to the boil to cover the watercress when added. Cut off the tough stems of the watercress and discard. Add the watercress tops. Turn off the heat and let stand two minutes. Drain and chill in a basin of cold water. Drain and set aside.
• Drain the noodles and cut them approximately in half with scissors. Put them in a saucepan and add cold water to cover. Bring to the boil and let simmer 10 minutes. Place the noodles and watercress in the bottom of a soup tureen.
• Put the meat balls and broth in the tureen. Sprinkle with a little more freshly ground pepper, preferably white, and serve.