|In the west, the Watercress is widely used in salads, sandwich and even made into juice. In Asian countries, however, we like to use them in soups. |
I love Cantonese soups - the kind that have been simmered over a mild fire for an entire day, preferably over a charcoal fire.
Such lo fo tong (老火汤) are extremely wholesome and hearty!
When I was young, soup is a regular sight on the dining table and I was so easy to feed then. As long as I have soup in my rice, there is no need for any other dishes.
I remembered growing up drinking [Lotus Soup] the most, followed by the Watercress Soup.
This is a much beloved soup in my family for it's "cooling" abilities.
As with all vegetables, I know Watercress contains certain minerals and vitamins but what I do not know is that it even contains cancer-suppressing properties till now!
There are so much goodness in this vegetable it is no wonder why they called it a herb in the west.
Here are some other benefits of the Watercress:
- Eases coughs
- Aids weight loss
- Controls blood sugar
- Aphrodisiac (really??)
- Treats failing eyesight
I hope you enjoy this as much as I do.
|Ingredients A: |
1 bunch Watercress (roots removed, washed)
1 cup Soybeans
Spare Ribs 250gm (blanched) (I used Chicken drumsticks this time)
(All to be soaked in water till softened. Retain the liquid to be added into the soup)
1 tbsp Wolfberries/Goji (枸杞)
1 tsp Chinese Almond (南杏)
1 tsp Apricot kernel (北杏)
2 Dried Honey Dates (蜜枣)
6 Red Dates (红枣)
1 piece Dried Octopus (cut into strips)
1) Boil a pot of water (1.8L)
2) Add Ingredients A except Watercress
3) Add Ingredients B except Wolfberries/Goji
4) Allow to boil, then reduce fire to simmer for 4 hours
5) Add Watercress and Wolfberries/Goji ten minutes before serving
6) Serves 4