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Watercress with Pork Ribs Soup

   

Watercress Soup Recipe

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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 (西洋菜汤). 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.

Watercress Soup Recipe

                                           

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41 Responses to “Watercress with Pork Ribs Soup”

  1. mummy — June 22, 2010 @ 10:59 am

    hi, just one question, wiffy. why are the wolfberries added only at the last 5 minutes? I usually boil them with the rest from the beginning. Is that wrong?

    Reply

    • wiffy replied: — June 22nd, 2010 @ 11:03 am

      hi, I find that if I add them too early, the soup will be filled with the seeds of wolfberries after cooking. By soaking in water first, they will be puffy just like you have boiled them, and by adding in the last 5 minutes, they won’t be overcooked and burst. If you are comfortable with boiling them from the beginning, you can continue doing so, I think it’s personal preference also…

      Reply

  2. Clare @ Mrs Multitasker — June 22, 2010 @ 10:37 pm

    Ah you have the classic rooster bowls! I want! Just that my cupboard has no more space for more bowls!
    It looks yummy =) This is one of my all time favorite things to make. So good.

    Reply

  3. Ching — June 23, 2010 @ 12:28 am

    This is one of my favorite soups!

    Reply

  4. LazyCooking — June 25, 2010 @ 2:19 am

    hi there, just my 2-cents worth…
    i was told that by placing watercress into non-boiling water, the cooked watercress will have a slightly bitter taste. so it’s always best 2 put in watercress when the water is boiling…

    just sharing…

    Reply

    • wiffy replied: — June 25th, 2010 @ 10:22 am

      hihi, thanks for sharing your tip! :)

      Reply

  5. Rasa Malaysia — June 27, 2010 @ 8:43 am

    I love this soup, I make it every week!!

    Reply

  6. Bimmer — July 24, 2010 @ 2:16 pm

    I like this soup!
    I add dried cuttlefish too, they give the soup more flavour. I cook the soup base (pork ribs, dried cuttlefish, red dates and honey date “mi zao”) for 1-2 hours, so that it’s full of flavour. You can try it next time :)

    Reply

    • foo dui geng replied: — June 29th, 2011 @ 2:23 pm

      ohh!!! my favourite… ^0^

      Reply

  7. Clara — August 23, 2012 @ 6:53 pm

    Looks good, very healthy food. But I thought u need to boil bones for at least 2 hours for taste?

    Reply

  8. JJ — August 27, 2012 @ 2:47 pm

    Thanks for sharing your recipes, they are really helpful for a new cooking mama like me :) Realise that you put all the ingredients in cold water then boil. Will there be any different if I boil the water first then put all ingredients into it? Thanks.

    Reply

  9. iwanttomakethisbutamcurious — September 30, 2012 @ 7:46 am

    hello this looks delicious! id love to make this however i have a question please: after questioning what wolfberries were and discovering they are simply gojiberries, to me this would seem the soup is going to have a sweet taste! if i like can i leave out the seemingly-to-me sweet dates and the berries and do a simple pork bone and watercress soup? i would flavor with salt only . . if this soup is not sweet at all please tell me and i will go ahead and try anyways!

    is this something i could accomplish with tasty results, a simple pork bone and watercress soup? your thoughts please :)

    Reply

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