Watercress, Preserved Duck Kidney and Pork Bone Soup

Why people make this soup

After indulging in a few too many lychees — that deliciously warming fruit — the familiar telltale signs can appear: a dry, scratchy throat and a slight feverish feeling that the Chinese tradition calls “internal heat.” Rather than reaching for something cold and harsh, this gentle, nourishing soup is a traditional remedy the whole family can enjoy. It is clear, slightly sweet, and genuinely cooling without being aggressive.

Watercress is a leafy green that traditional Chinese food therapy considers cool in nature, associated with moistening the lungs and easing dry coughs. Combined with the mild, savoury depth of preserved duck kidney, which is traditionally valued for nourishing yin and supporting the spleen, this is a soup that soothes rather than shocks.

Method

1. Blanch the pork bones and duck kidneys in boiling water for a few minutes, then drain and rinse — this removes any off-flavours and ensures a clear broth.
2. Soak the watercress in water and rinse it well to clean thoroughly.
3. Add the pork bones, preserved duck kidneys, honey dates, and ginger slices to a pot with 3 L of cold water. Bring to a full boil over high heat.
4. Once boiling, add the watercress to the pot.
5. Reduce to a gentle simmer and cook for about 1.5 hours. Serve the soup and enjoy the tender vegetables alongside.

Nourilo’s Tips

Always add the watercress into boiling water — if you start it in cold water, the soup can develop a bitter, astringent taste. This soup is suitable for the whole family, young and old. For anyone with dry, sluggish bowels or constipation, try adding a carrot and a few dried figs to the pot — they make the soup even more helpful for relieving that kind of discomfort. You can also add raw fish or carrot as variations.