Pork and Watercress Soup
By Shirley Makekau tutuwoman
I make this soup when I make a meal of egg foo young, lup chong(chinese sausage and rice.
I make it with watercress as that is my husbands favorite but if not in the store then I use bok choy which is MY favorite veggie for the soup. You can make a big pot of this soup or small.. I make a smaller pot since its just the two of us now.
Let this boil to cook the pork . Remove the scum from the pork off the top until there is a clear broth.
Taste the broth to see if it needs more seasoning ( bouillon or salt). If the seasoning is ok then add the veggie of choice and cook in the broth for around 5 minutes ,, more or less. Add egg into the soup and cook a little while till egg is cooked. ( you can omit the egg if you like but we like it in the soup)