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Prep time
10 minutes
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Cook time
32 minutes
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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
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Ingredients
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2 teaspoons
vegetable oil
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1/2 pound
pork belly, sliced thinly
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16 ounces
firm tofu, cut into 1/2" dice
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2
cloves garlic, finely minced
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1 teaspoon
ginger, finely minced
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1 pound
watercress, thick stems removed, cut into 1"-2" pieces
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4 cups
low-sodium chicken broth
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1 tablespoon
sesame oil
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salt and pepper, to taste
Directions
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In a pot over medium heat, heat vegetable oil until barely shimmering.
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Add sliced pork and sauté for 1 minute.
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Add the minced garlic and ginger. Sauté for 30 seconds, or until fragrant.
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Add the chicken broth and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
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Add the tofu and simmer for 5 minutes.
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Add the watercress and simmer for 5 minutes.
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Add the sesame oil. Taste and adjust for seasoning as needed.
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