|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many ways to make watercress soup—some recipes add a small amount of marinated beef or pork, while a Hakka version calls for adding shrimp balls. You can also leave out the meat or seafood altogether. In this simple version, fish fillets have been added to increase the soup's nutritional benefits.
- 8 ounces fish fillets (such as halibut)
- 1/2 teaspoon salt
- Freshly ground black pepper (to taste)
- 1 teaspoon cornstarch
- 1/2 to 1 large bunch fresh watercress (depending on your preference)
- 1 piece fresh ginger
- 1 green onion (Spring Onion, scallion)
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon granulated sugar
- Salt and pepper (to taste)
Gather the ingredients.
Cut the fish fillets into thin slices or 3/4-inch cubes. Combine the salt, pepper and cornstarch in a medium-sized bowl. Add the fish and let stand while preparing the other ingredients.
Wash the watercress and pat dry. Cut the roots off the watercress, leaving about 1 inch. Roughly chop the watercress into 1 inch pieces.
Finely chop the ginger to make 1 teaspoon. Finely chop the green onion, using both the white and green parts.
In a large saucepan or wok, bring the chicken broth and water to a boil. Stir in the sugar and ginger. Let simmer for a minute, then add the fish.
Bring back to a boil, then add the watercress and the green onion. Boil for 2 to 3 minutes, until the fish is cooked and the watercress leaves are bright green and wilted.
Taste and adjust seasoning, adding salt and/or pepper if desired.
Serve hot and enjoy!