Watercress And Pork Ribs Soup

A simple and nutritious soup that is packed with antioxidants. It is known to have cooling properties, usually cooked during hot summer months.It can be easily found in many eateries and cooked in homes.
The slightly bitter peppery taste of watercress is mellowed to earthy and sweet from slow simmering over the stove. Our method of boiling the soup is extracting the earthy flavour of the watercress by adding the stems at the beginning and adding the tender shoots and leaves at  the end for the fresh taste of it. The red dates and wolfberries adds sweetness to the soup and dried scallops adds an extra depth of flavour.
#themeatmensg #simple #delicious

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Adjust Servings
1kg pork ribs
500g watercress
30g dried scallops
10g wolfberries
10g red dates
2litres water
Salt to taste



Wash watercress. Separate leaves from stems.
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Blanch pork ribs for 5 minutes. Drain and place in a soup pot.
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Put the watercress stems, 30g dried scallops, 10g red dates and 10g wolfberries with the pork ribs.
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Pour in 2 litres water.
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Simmer for 2 hours.
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Season with salt to taste.
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Add in the watercress leaves and simmer for 2 minutes or until the watercress leaves wilt.
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