Being Chinese Cantonese, I grew up drinking soup with almost every Chinese meal served. The Cantonese love their soups and my dad is no exception. I love my soups too. Unfortunately, the hubs is not such a lover of soups. He doesn’t mind it though but drinks only a bowl each time leaving me to finish the rest of the pot. These days I’ve learned to make less so that I wouldn’t have to consume the same soup the rest of the week.
This soup is a favorite of us both. The soup is simple in flavor but packed with nutrition (so I like to believe). The ingredients are also pretty easy to procure from an Asian grocer. Just be careful not to add too much water so that the flavor of the ingredients will come through.
Pork Ribs and Watercress Soup
- 1 pound pork ribs, cut into pieces
- 1 bunch Chinese watercress
- 2-3 tablespoons wolf berries
- 1 piece dried Chinese licorice
- 5-8 dried Chinese red dates
- Water, enough to cover ingredients
- Salt to taste
- Par boil the pork ribs for about 5 minutes. Drain and rinse the pork ribs, place back into pot.
- Place the rest of the ingredients into the pot and cover with water, just enough to cover the ingredients.
- Bring to boil and then simmer for at least an hour, or until pork is nice and tender. The soup should have developed a nice porky-watercress flavor.
- Season with salt to taste.