Watercress, Carrot, Fig & Pork Ribs Soup

Why people make this soup

Watercress is one of the most familiar ingredients in Hong Kong food therapy — available year-round, cheap, and genuinely versatile. Nourilo likes to use the tender tips for dumplings and wonton fillings, reserving the sturdier stalks and leaves for soups. In traditional food therapy, watercress is associated with clearing heat from the lungs, moistening the airways, and supporting bowel movement — making it a natural choice for people who stay up late, feel irritable, have a dry or scratchy throat, or experience a mild, lingering cough. The soup is also traditionally noted as soothing for menstrual cramps when drunk in the two days before a period begins.

Method

1. Blanch the pork ribs: place in a pot with cold water, bring slowly to a simmer, skim the foam, then drain and rinse well.
2. Peel and chunk the carrot. Halve the figs. Rinse the watercress.
3. Place carrot, figs, and ribs in a large pot with 2.4 L of water. Bring to a boil.
4. Add the watercress, reduce to a medium-low simmer, and cook for 1.5 hours until the liquid reduces to 1.2 L.
5. Serve the soup with all the solid ingredients — the watercress and carrot are especially good to eat.

Nourilo’s Tips

This is a light, nourishing soup that suits the whole family — young children and elderly alike. Because watercress is on the cooler side, be mindful not to over-consume if anyone in the household tends toward a cold constitution or loose stools. For women experiencing period cramps, try a bowl or two in the two days before your period starts; however, those who run cold and have significant period pain of the cold-stagnation type should proceed cautiously.