Watercress soup

Chinese watercress soup

Chinese watercress soup (西洋菜汤) helps to cool your body down according to Chinese medicine and has many health benefits such as lowering blood pressure and promotes vital fluids to lubricate the lungs and relieve a cough.

Watercress origin from the West and I guess that why it called 西洋菜 in Chinese. It is used as a medicine for migraines, anemia, eczema, kidney and liver disorders.

Although watercress is considered a healthy food it also depends on how you cook it. Cooking a good soup takes hours and patience to boil the soup and looking after it. As for an office working class like me, I do not have time for that, especially during weekdays. Therefore I used a thermal pot to cook the Chinese watercress soup, it’s easy, save time and maintain the nutrients in the soup.

A thermal pot consist of an inner pot which is used to bring the food to the boil and the insulated outer pot is used as the container to retain heat and continue the cooking process.


430g Watercress

250g Pork soft bones

A handful of Wolfberries

6 – 8 Dates

1 Honey dates

1.8 liters of Water

Salt to taste


I usually prepare these steps before I go for my work.

Blanch the soft bones in boiling water till blood clots start to surface. This usually takes about 8-10 mins, remove the meat from the hot water and wash it under tap water removing any impurities. This step helps to remove the impurities in the meat and is a must in making Chinese soup. This will help to produce a much cleaner and clear soup.

Places all the ingredients including the meat into the inner pot and bring it to a big boil and continue boiling for around 15 – 20 mins.

Switch off the fire and put the inner pot into the insulated outer pot and close it.

When I’m back from my work, I will bring the inner pot under the fire again, bring it to a big boil and continue for another 20 -30 mins. Add any salt for tasting in the last 10 mins.

Chinese watercress soup is ready to be served.

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