Chinese watercress soup is a simple dish that requires only two main ingredients. Known among the Cantonese as Sai Yong Choy Tong, xi Yang Cai Tang, or 西洋菜汤, this soup is a staple in many Cantonese households. My mother often made it during my childhood, adhering to the traditional method of preparing a clear soup, typical of Chinese cuisine. However, I enjoy experimenting with new cooking techniques, and today, I will share my unique twist on Chinese watercress soup. Let’s dive in!
Key Ingredients for Watercress Soup
The following are the key ingredients for watercress soup along with their significance:
- Watercress: This leafy vegetable has a fresh, mildly bitter flavor that balances the savory richness of pork ribs.
- Pork Ribs: Using pork ribs or bones enhances the broth’s flavor due to the release of additional umami from the bones and connective tissue. For those who prefer not to eat pork, chicken can be used as a substitute.
- Red Dates (红枣): These provide a natural sweetness that counteracts the bitterness of watercress and are believed to boost energy and improve blood circulation.
- Wolfberries (杞子): Also known as goji berries, they add subtle sweetness and are packed with nutrients. They should be added towards the end of cooking to preserve their benefits and vibrant color.
Step-by-Step Instructions to Prepare Watercress Soup with Pork Ribs
1. Wash the Watercress Thoroughly
- Trim the fibrous parts of the stems near the root.
- Rinse the watercress in water, changing the water multiple times until all dirt and sand are removed.
- Drain in a colander and set aside.
Note: Fresh watercress can be found in wet markets in Kuala Lumpur or Asian supermarkets elsewhere.
2. Blanch the Pork Ribs
- Place the pork ribs in a pot of water.
- Add a few slices of fresh ginger and a tablespoon of rice wine to eliminate the strong pork odor.
- Blanch the ribs for three minutes over medium heat.
- Transfer the ribs to a pot of cold water to clean off any debris and small bones.
- Drain in a colander and set aside.
3. Prepare Wolfberries and Red Dates
- Soak the wolfberries in hot water for fifteen minutes to soften them.
- Halve each red date to enhance flavor extraction. Honey dates can be used as an alternative.
4. Boil the Watercress Soup
A. Prepare the Watercress Puree
This version of watercress soup differs from my mother’s clear soup. I blend some watercress into a puree to intensify the soup’s flavor.
- Blend about 1/4 of the raw watercress with half a cup of water until smooth. Cutting the watercress into smaller pieces will make blending easier.
- Set the blended watercress aside for later use in the soup.
B. Simmer the Soup
- Place the pork ribs in a stock pot and cover them with enough water to submerge them completely.
- Add the red dates to the pot.
- Cover and simmer over low heat for 1.5 hours for optimal flavor.
- After 1.5 hours, add the fresh watercress.
- Season with salt and pepper to taste.
- Simmer for an additional 15 minutes or until the watercress is tender.
- Finally, stir in the wolfberries.
- Adjust the seasoning if necessary, adding light soy sauce for flavor if desired.
- Serve the watercress soup hot, accompanied by white rice.
Note: Watercress is high in vitamin C, which can diminish with prolonged boiling. Therefore, avoid simmering it for over an hour.
Tips for Perfecting Chinese Watercress Soup
- Use a large pot to accommodate the bulky watercress before it wilts.
- For added flavor, consider incorporating dried scallops into the soup.
- Utilize only the tender parts of the stems for the best results, separating the leaves from the stems if desired.
- Blending a portion of the watercress into a puree enhances the soup’s flavor.
- Alternatively, you can add the watercress earlier in the cooking process for a different flavor profile, but be aware it may lose its vibrant color and nutrients.
- Some recipes include green onions, but I prefer to stick with the traditional ingredients my mother used.
- A pressure cooker or instant pot can be used to reduce cooking time significantly.
Other Chinese Soups You Should Try
If you enjoy this watercress and pork ribs soup, you might also like these traditional Chinese soups:
- Chinese spinach soup, a clear Cantonese-style soup rich in stock flavor, often paired with salted and century eggs.
- Bok choy soup, a quick and easy dish made by boiling bok choy in broth with meat slices.
- ABC soup, a family favorite featuring tomatoes, carrots, and potatoes in a chicken or pork base, known for its mild flavor.
