Last saturday, my sister and I went to the Kreta Ayer Market for breakfast. We then headed to the basement for some grocery. We knew we wanted to make some home-cooked food and take a break from eating out.
We were actually looking for some fresh salmon fillet to make salmon sashimi, but there weren’t any good ones on sale.
I caught sight of some fresh watercress (西洋菜) and was seized by a craving for homemade watercress soup.
See them all lined up neatly here?
I thought through the ingredients needed and they are not hard to find. The wet market should everything I need. Sure enough, I found everything I needed and at reasonable prices.
The detailed ingredient list and directions can be found at my website: http://www.homemade-chinese-soups.com/homemade-watercress-soup.html
Unlike the astragalus pork soup, I did not have time to cook this in the thermal magic pot. So I merely simmered it on the stove-top. And it was a wonderful decision (you will know why later).
First, I parboiled the pork ribs. Always parboil the meat for soup.
Then I brought a pot of water to a boil and added the pork ribs, chinese herbs and lastly the watercress. At first, the watercress was a big bulky bunch but they will cook down and shrink.
I brought the soup back to a boil and lower heat to a bare simmer. That is, slow bubbling.
Then I covered the pot partially and left it to cook.
About 2.5 hours later, the aroma of the watercress filled the room. It was a comforting smell. A promise of something good later at dinner.
This is how my watercress soup turned out. Although I used plain water, the soup was flavoursome. That’s the magic of watercress.
I added a little salt for seasoning and served it hot.