Pork And Watercress Soup Recipes

WATERCRESS AND PORK SOUP

Watercress and Pork Soup image

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

Ingredients

500 gram (1 lb.) pork spare ribs, cut into bite size pieces
12-15 dried jujube fruits/red dates (Chinese: hong zao)
2 teaspoon salt
6 cup (1.5 liter) water
250 gram watercress (Chinese: xi yang cai / Indonesian: selada air), remove ends and roughly chopped
1 tablespoon goji berries (Chinese: gou qi)

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 PORK AND WATERCRESS SOUP

Chinese Pork and Watercress Soup image

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

Ingredients

cooking spray
2 1/2 ounces pork loin, cut in thin strips
1 garlic clove, halved
1/4 inch slice gingerroot
5 cups chicken stock, divided
4 scallions, cut in 1 inch lengths
1 tablespoon dry sherry
1 teaspoon soy sauce
2/3 cup cooked rice
1 1/2 cups watercress leaves

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

PORK AND WATERCRESS SOUP

Pork and Watercress Soup image

I make this soup when I make a meal of egg foo young, lup chong(chinese sausage and rice. I make it with watercress as that is my husbands favorite but if not in the store then I use bok choy which is MY favorite veggie for the soup. You can make a big pot of this soup or small.. I make a smaller pot since its just the two of us now.

Provided by Shirley Makekau @tutuwoman

Categories Other Soups

Number Of Ingredients 9

Ingredients

2 quart(s) water more or less
1 - thumb size fresh ginger smashed
3 to 4 - chicken bouillon cubes
- sea salt to taste
- pork cutlet cut in small pieces
1 bunch(es) watercress or bok choy cabbage
1 medium egg, well stirred up
- shoyu sauce to taste
- black pepper to taste

Steps:

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.
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)
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)

Chinese Watercress And Pork-Ball Soup (A Main-Course Soup) image

Provided by Craig Claiborne

Categories dinner, soups and stews, main course

Time 1h20m

Yield Two or more servings

Number Of Ingredients 11

Ingredients

1 ounce cellophane noodles
1/4 pound ground lean pork
1/2 teaspoon very finely chopped fresh ginger (or an equal amount of powdered dry ginger)
1/4 teaspoon sugar
2 teaspoons cornstarch
Salt to taste, if desired
1/2 teaspoon freshly ground pepper, preferably white
2 teaspoons dry Sherry
1 tablespoon well-beaten egg (beat one egg and measure out the proper amount)
3 cups chicken broth
1 bunch watercress

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

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