-
Prep time
10 minutes
-
Cook time
32 minutes
-
Serves
4
Author Notes
This soup is based on a popular local stir fry. It incorporates all the flavors into a tasty and satisfying soup.
In spite of the name, the pork merely acts as a flavoring, just like the ginger and garlic. The bitterness of the watercress is mellowed during cooking.
The soup is delicious on its own or as a starter to a larger meal.
—She's Almost Always Hungry
Ingredients
-
2 teaspoons
vegetable oil
-
1/2 pound
pork belly, sliced thinly
-
16 ounces
firm tofu, cut into 1/2" dice
-
2
cloves garlic, finely minced
-
1 teaspoon
ginger, finely minced
-
1 pound
watercress, thick stems removed, cut into 1"-2" pieces
-
4 cups
low-sodium chicken broth
-
1 tablespoon
sesame oil
-
salt and pepper, to taste
Directions
-
In a pot over medium heat, heat vegetable oil until barely shimmering.
-
Add sliced pork and sauté for 1 minute.
-
Add the minced garlic and ginger. Sauté for 30 seconds, or until fragrant.
-
Add the chicken broth and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
-
Add the tofu and simmer for 5 minutes.
-
Add the watercress and simmer for 5 minutes.
-
Add the sesame oil. Taste and adjust for seasoning as needed.
See what other Food52ers are saying.