Pork and Watercress Soup

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2 qt water more or less
1 thumb size fresh ginger smashed
3 to 4 chicken bouillon cubes
sea salt to taste
pork cutlet cut in small pieces
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1 bunch watercress or bok choy cabbage
1 medium egg, well stirred up
shoyu sauce to taste
black pepper to taste

The Cook

Shirley Makekau Recipe
Well Seasoned
Washougal, WA (pop. 14,095)
Member Since Jul 2010
Shirley's notes for this recipe:
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.
Make it Your Way...

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Put water in a pot and add the fresh smashed ginger and chicken bouillon. Cut the pork cutlet into small portions and add to the pot and then add salt.
Let this boil to cook the pork . Remove the scum from the pork off the top until there is a clear broth.
Wash the watercress or bok choy cabbage well and then slice which ever one you decide to use for the soup.
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)
when ready to serve laddle soup in a bowl and add the shoyu sauce and black pepper to taste.

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user Shirley Makekau tutuwoman - Jan 15, 2011
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