Watercress, Carrot and Spare Rib Soup

Why people make this soup

Watercress is a versatile green worth keeping on hand. The tender tops can be blanched and finely chopped for dumpling or wonton filling — far more flavourful than cabbage. The rest goes beautifully into this soup, which has been a Cantonese household staple for generations. Watercress has a naturally cooling, clearing quality that traditional food therapy associates with relieving excess heat in the lungs and stomach: the kind of uncomfortable inner warmth that shows up as a nagging phlegmy cough, dry mouth, or sluggish digestion. Adding figs and carrot softens the cooling effect and broadens the benefits.

Method

1. Wash watercress thoroughly.
2. Peel and cut carrot into chunks. Rinse the figs.
3. Blanch the spare ribs in boiling water for 2 minutes; drain and rinse.
4. Bring 2.4 L of water to a rolling boil in a large pot.
5. Add spare ribs, carrot, and figs. Let the pot return to a full boil.
6. Add the watercress to the already-boiling soup.
7. Reduce to medium heat and simmer for 1.5 hours.
8. Serve the soup and eat the ingredients together.

Nourilo’s Tips

One important technique: always add watercress to already-boiling water or soup. If you put it into cold water and bring to heat, the finished soup will have a bitter, astringent taste. Modern research suggests watercress may help maintain normal circulation and has antioxidant properties. If the cooling nature concerns you, add a slice of dried tangerine peel (chen pi), some dried figs, or a piece of ginger to balance it out.