CHINESE WATERCRESS SOUP (西洋菜汤)
This Chinese Watercress Soup will make every family weekday dinner complete. It's full of nutrients and is refreshingly light, packed with earthy flavours to keep you satisfied for the whole week!
Provided by Jeannette
Categories Dinner Main Course Soup
Time 3h50m
Number Of Ingredients 8
Steps:
- Bring the chicken and pork stock to a boil and add the chicken bouillon powder along with the salt.
- Throw in the carrots, mushrooms, honey dates and jujubes and let it simmer for 15 minutes.
- When the carrots have softened, bring the broth up to a boil and add the watercress in.
- Keep the soup on a medium to low heat so that it gently simmers for another 20 minutes.
- To serve, enjoy as is or pour over your leftover rice!
CHINESE PORK AND WATERCRESS SOUP
Make and share this Chinese Pork and Watercress Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pork, garlic and ginger.
- Add chicken stock, scallions, sherry, soy sauce and rice. Heat to boiling. Simmer for 2 minutes.
- Stir in watercress. Discard ginger.
Nutrition Facts : Calories 131.5, Fat 4.1, SaturatedFat 1.2, Cholesterol 13.1, Sodium 352.1, Carbohydrate 14.1, Fiber 0.4, Sugar 3.5, Protein 8.4
CHINESE WATERCRESS AND PORK-BALL SOUP (A MAIN-COURSE SOUP)
Provided by Craig Claiborne
Categories dinner, soups and stews, main course
Time 1h20m
Yield Two or more servings
Number Of Ingredients 11
Steps:
- Put the noodles in a mixing bowl and add warm water to cover. Let stand at least 30 minutes.
- Put the pork in another bowl and add the ginger, sugar, cornstarch, salt, pepper, Sherry and egg. Blend well.
- Lightly oil a plate that will fit in the top rack of a steamer. Shape the pork mixture into 16 to 18 round balls. Arrange them on the plate in the steamer and cover closely. Place the rack over boiling water and steam 20 minutes.
- Meanwhile, bring the broth to the boil.
- In a separate saucepan, bring enough water to the boil to cover the watercress when added. Cut off the tough stems of the watercress and discard. Add the watercress tops. Turn off the heat and let stand two minutes. Drain and chill in a basin of cold water. Drain and set aside.
- Drain the noodles and cut them approximately in half with scissors. Put them in a saucepan and add cold water to cover. Bring to the boil and let simmer 10 minutes. Place the noodles and watercress in the bottom of a soup tureen.
- Put the meat balls and broth in the tureen. Sprinkle with a little more freshly ground pepper, preferably white, and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 0 grams
CHINESE RICE BALLS SOUP
Make and share this Chinese Rice Balls Soup recipe from Food.com.
Provided by foodart
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot add in the chicken broth and water brings to a boil.
- In a saucepan sauté the shrimps, sausage and pork pour into the stock pot and pour into the stock pot.
- In a very hot saucepan add oil and sauté the salted shrimps and when pink pour into the stock pot and pour into the stock pot.
- In the hot broth combine the shrimp, sausage, and mushroom simmer for 10 minutes and add in the sauté shrimps and combine. Using a bamboo strainer removes the mixture and some of the broth into a warm pot and keeps warm. Add in the turnip and blend together and add salt if needed.
- In a large mixing bowl add rice flour and slowly add in the water to combine. Roll into 1" balls and place onto a sheet pan. After all of the mixture is done; drop the finish the rice balls into the hot broth and when the rice balls is floating it done. Add in the shrimp mixture back into the pot and combine and into serving bowl.
- Spoon the mixture into the bowl and garnish with green onion and parsley. Let each quest season with sesame oil and soy sauce.
Nutrition Facts : Calories 1059.3, Fat 29.3, SaturatedFat 8.3, Cholesterol 155, Sodium 2430.1, Carbohydrate 141, Fiber 4.5, Sugar 1.8, Protein 50.9
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- First, blanch the ribs. In a large pot, bring 6 cups of water to a boil. Add the pork ribs. Bring the water back up to a simmer, and after 2 minutes, turn off the heat. Drain and wash the ribs clean under running water. This step is important––it keeps your broth clear and clean tasting.
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