Watercress Soup 西洋菜汤
Recipe source : Doris Choo @ Sumptuous Flavours
I decided to boil this for my family. I like to drink this watercress soup which is served by the vendor selling mixed vegetarian rice near my office. I took note of the ingredients they used and made some adjustments of my own.
This is the first time I boil savoury soup without any meat. Being so used to having meat in soups, I was initially very worried that this concoction may not turn out well. As the soup was boiling, I have to keep reminding myself that the meatless soup served at the vegetarian outlets tastes wonderful, so mine would taste superb too!
I am so happy that this combination of ingredients blended beautifully to make the soup so clear and sweet. A sweetness that is so natural and pleasing to the palate. I just love the aroma of the mushroom stems in the soup.
This soup is full of natural goodness! It is fat-free. It does not contain any monosodium glutamate. It's very nice!
And watercress is good for clearing heat from our bodies.
150g soy beans ( soaked for 2 to 3 hours )
50g mushroom stems
50g red dates, roughly chopped
50g dried chestnuts ( soaked overnight )
1. Place the first four ingredients into a large pot and add in 2500ml water.
2. Bring to a boil over high heat.
3. Reduce fire to low and allow soup to simmer for 2 hours or until the beans and chestnuts are soft.
4. Add in watercress and continue to boil for a further 30 minutes.
5. Add salt to taste.
Fat-free and meatless