Watercress with Pork Ribs Soup
The weather in Singapore is perpetually hot and humid. So the best way to cool down in our tropical climate is with a nourishing and cooling bowl of watercress soup. Watercress is packed with anti-oxidants and vitamins. It is said to have detoxifying and cancer-preventing properties as well. Home cooking is all about healthier living so soups like this is a must on my dinner table every now and then. This is a real taste of home-cooked food to me.
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- 250g pork ribs
- 15 pitted red dates
- 1 tbsp wolfberries, soaked in a small bowl of water till puffy
- 200g watercress, ends trimmed, then roughly cut
- 1300 ml water
- sea salt
1. Blanch pork ribs in boiling water for about 5 minutes, to remove the scum so that you have clear soup later.
2. In a large soup pot, add water, red dates, blanched pork ribs and watercress. Bring to a boil, then lower heat and simmer (with lid partially closed) for about 40 minutes.
3. Five minutes before you turn off the flame, add the soaked wolfberries. Season with salt and serve with steamed rice.
- If you like this recipe, check out my other watercress soup recipe – cooked with chicken (instead of pork) and American short ginseng for a lighter and more herbal taste.
- For soothing irritated throat and coughs, check out my watercress soup with luo han guo recipe
- You can substitute pork ribs with chicken, or a combination of chicken and pork.
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