Chinese watercress soup is easy and requires only two main ingredients. It is more well known among the Cantonese by the name Sai Yong Choy Tong, xi Yang Cai Tang, or 西洋菜汤.

It is an easy Chinese cuisine usually made by most Cantonese families. My mum used to prepare it when I was young. She is a traditional lady; of course, she follows the authentic way, which means it’s a clear soup, just like any other Chinese soup.

But I always like to explore new ways to cook. I’ll show you my versions of Chinese watercress soup with a slight twist today. Let’s get started.

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Key Ingredients for Watercress Soup 

The following is a list of the key ingredients for watercress soup and the reasons why these ingredients are included.

• Watercress: Watercress is commonly used by the Chinese to make soup. It has a fresh and mildly bitter taste that balances and complements the richness of the umami from the pork ribs.
• Pork Ribs: Pork ribs or pork bones are generally more favorable than just using meat to make soup. The bones and connective tissue release extra flavor into the broth. If you do not eat pork, you can substitute it with chicken.
• Red Dates 红枣: Red dates provide a natural sweetness that balances the slight bitterness of the watercress. They are widely used in Chinese soups as they are believed to boost energy and improve blood circulation.
• Wolfberries 杞子: Wolfberries, also known as goji berries, have a subtle sweetness and are very nutritious. They are commonly used alongside red dates to create various healthy soups in Chinese cuisine. Wolfberries should be added to the soup at the end of cooking to preserve their nutrients and maintain their vibrant color.

The step-by-step instructions on how to prepare the watercress suit with pork ribs

1. Wash the watercress thoroughly

Fresh watercress is a leafy vegetable with small leaves and stems. 

1. Cut off the more fibrous part of the stem near the root.
2. Wash the bunch of watercress in water. Please change the water several times until all the dirt and sand are removed.
3. Drain in a colander and set it aside.

Note: We can get fresh watercress in any wet markets in Kuala Lumpur. You should be able to find it in Asian supermarkets if you are not living in Southeast Asia.

2. Blanch the pork ribs

Besides the watercress, another main ingredient is pork rib. You can also use pork bones if you want.

1. Place the pork ribs in a pot of water.
2. Add a few pieces of fresh ginger and a tablespoon of rice wine. These two items help to remove the strong porky smell.
3. Place the pork ribs into the water and blanch for three minutes over medium heat.
4. Transfer their pork ribs into a pot of cold water and clean it to remove the debris and small bones.
5. Drain in a colander and set it aside.

3. Wolfberries and red dates

1. Soak the wolfberries (also called goji berries) in hot water for fifteen minutes to soften them.
2. Cut each red date into half to ensure the flavor is released effectively while making the soup. You can also use honey dates if you do not have red dates.

4. Boil the watercress soup

A. Prepare the watercress puree

This is not the clear watercress soup recipe made by my mother. I improvised by blending some watercress into puree to enhance the soup flavor.

1. Place about 1/4 of the raw watercress in an electric blender with half a cup of water. It is easier to fit the watercress into the blender by cutting it shorter with scissors. The purpose of this step is to enhance the flavor of the soup.
2. I will return their blended watercress to the soup at a later stage.

B. Simmer the soup

1. Place the pork ribs in a stock pot. Fill it with water sufficient to submerge all the pork ribs. 
2. Add the red dates to the stock pot.
3. Cover and simmer over low heat for 1 1/2 hours for the best results.
4. After 1 1/2 hours, add the fresh watercress.
5. Season with salt and pepper to taste.
6. Simmer for another 15 minutes or until the watercress has become tender.
7. Finally, add the wolfberries and blended watercress to the soup.
8. Do a taste test to check the saltiness. You can also add some light soy sauce to season the soup instead of adding more salt.
9. Transfer the watercress soup to a serving bowl and serve it with white rice.

Note: Watercress is rich in vitamin C but can be destroyed during prolonged boiling. That’s why I do not prefer to simmer the watercress for over an hour.

Tips to prepare a perfect Chinese watercress soup

1. I suggest using a large pot to boil the soup because the watercress is bulky before it wilts.
2. You may switch up the flavor by including some dry scallops in the soup.
3. Use only the tender part of the stems if you want the best result. It is also a good idea to separate the leaves from the stem.
4. I blend part of the watercress to make a puree because the soup will have more watercress flavor.
5. There are different ways to prepare the soup. An alternative method is adding the watercress in the early stage of simmering the soup. The watercress will release more flavor to the soup without making the puree. However, it will turn yellowish due to prolonged boiling and potentially destroy the nutrients. It is a personal preference, and I would leave it to you to decide.
6. Some recipes also include green onions, but I will stick to the ingredients used by my mother.
7. You can use a pressure cooker or instant pot to shorten the cooking time.

Other Chinese soups you should try

If you like this watercress and pork ribs soup, you will likely try other traditional Chinese soups.

• Chinese spinach soup is a Cantonese-style clear soup with a rich stock flavor, combined with salted eggs and century eggs.
• Bok choy soup is a typical quick and easy Chinese soup prepared by boiling the bok choy in a broth with some meat slices.
• ABC soup is a typical Chinese soup with tomatoes, carrots, and potatoes. The soup base is usually chicken or pork, so it is not a pure vegetable soup. It has a universal taste and is not spicy, so it is a favorite for the whole family.

Continue to Content

Chinese watercress soup (西洋菜汤)

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 1 hour 40 minutes

Total Time: 1 hour 55 minutes

Chinese watercress soup 西洋菜汤. is a simple Cantonese-style soup that only requires two main ingredients- watercress and pork ribs.

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Ingredients

• 1 kg pork ribs
• 500g watercress
• 6 red dates
• 2 tbsp wolfberries
• 1 inch ginger
• Salt
• Pepper

Instructions

Preparation

1. Cut off the more fibrous part of the watercress stem near the root. Wash to remove the dirt and sand.
2. Blanch the pork ribs for three minutes in a pot of water with a few pieces of fresh ginger and a tablespoon of rice wine. Remove and drain.
3. Soak the wolfberries in hot water for fifteen minutes to soften them.
4. Cut each red date into half.
5. Place about 1/4 of the raw watercress in an electric blender with half a cup of water. Blend to become a puree.

Boil the watercress soup

1. Place the pork ribs in a stock pot. Fill it with water sufficient to submerge all the pork ribs. 
2. Add the red dates to the stock pot.
3. Simmer over low heat for 1 1/2 hours.
4. After 1 1/2 hours, add the fresh watercress.
5. Season with salt and pepper to taste.
6. Simmer for another 15 minutes or until the watercress has become tender.
7. Finally, add the wolfberries and blended watercress to the soup.
8. Transfer the watercress soup to a serving bowl and serve.

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1264Total Fat: 103gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 46gCholesterol: 350mgSodium: 566mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 74g

This data was provided and calculated by Nutritionix on 24/11/2022