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Watercress Soup [西洋菜湯]

Soup is an important course for the Cantonese at dinner and is almost always served with every dinner. One of those soups is the watercress soup, which has a cooling effect on the body. Watercress is also full of vitamins and minerals and is good for many more reasons, just ask your friend Google. This soup is also often made with pork ribs, but is just as good without and less oily. If you have a slow cooker, you can also put all the ingredients in a slow cooker and let it cook overnight.


  • 1.2 liter chicken stock
  • 2 tbsp light soy sauce (Pearl River)
  • 1 tsp sugar
  • 150 gram watercress, tough stems removed
  • 2 tsp ginger, finely chopped
  • 3 tbsp ginger, finely chopped
  • 2-3 dried red dates (Golden Lily)
  • salt and pepper to taste


Bring the stock to a simmer in a large pan. Add the soy sauce, sugar, salt and pepper and simmer for 3 minutes.

Add the watercress leaves, red dates, ginger and spring onions and continue to simmer the soup for a further 5 minutes.

Check seasoning and serve at once.

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