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!
Provided by Jeannette
Categories Dinner Main Course Soup
Time 3h50m
Number Of Ingredients 8
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!
WATERCRESS AND PORK SOUP
This Chinese watercress and pork ribs soup is packed with nutrition. The delicious soup is super easy to prepare and you will only need 4 ingredients.
Provided by Anita Jacobson
Categories Soup
Time 1h45m
Number Of Ingredients 6
Steps:
- (Optional) Blanch pork spare ribs in a pot of boiling water to ensure a final clear soup.
- Boil together blanched pork spare ribs with red dates, salt, and water, the reduce the heat to a simmer and cook until the pork is tender. About 1 hour
- Add watercress into the pot bring it to a boil again. Reduce heat and simmer until the the watercress is tender. About 20-30 minutes.
- Add goji berries and cook for another 5 minutes.
CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)
Provided by Craig Claiborne
Categories dinner, soups and stews, main course
Time 1h20m
Yield Two or more servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 0 grams
CHINESE PORK AND WATERCRESS SOUP
Make and share this Chinese Pork and Watercress Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 131.5, Fat 4.1, SaturatedFat 1.2, Cholesterol 13.1, Sodium 352.1, Carbohydrate 14.1, Fiber 0.4, Sugar 3.5, Protein 8.4
CHINESE PORK SOUP
I found a basic chinese soup recipe on the internet and made a couple of modifications. The soup came out great, so I decided to post this one.
Provided by Romi224
Categories Stocks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rub five spice powder on pork and salt liberally.
- Fry the pork and ginger in a wok with a little oil till cooked through.
- Transfer pork onto a cutting board and slice into thin strips.
- Add 6 cups of water to the wok and bring to a boil. The wok does not need to be rinsed out unless you used too much oil.
- Add granuled chicken flavoring, mushrooms and carrots. Boil till the vegetables are cooked.
- Turn heat off. Add pork strips and sesame oil to taste. Lime juice can be added, too, if you want the soup to be a little sour.
- Serve into individual bowls with cilantro.
Nutrition Facts : Calories 28.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 716.8, Carbohydrate 4.3, Fiber 1, Sugar 2, Protein 2
CHINESE LION'S HEAD SOUP
This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.
Provided by Lei Lei Wyatt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
- Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 7.1 g, Cholesterol 130.2 mg, Fat 34 g, Fiber 1.6 g, Protein 24.1 g, SaturatedFat 10.8 g, Sodium 990.6 mg, Sugar 2.4 g
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