Watercress and Pork Rib Soup
Tender pork ribs add savory flavor to this light, nourishing soup, while sweet red dates balance the peppery bite of watercress. This dish is often served in Chinese households to restore balance in the body based on the Taoist concept of yin and yang (the idea of opposites in balance). Watercress is considered a predominantly yin, or cooling, food and ginger is a yang, or warming, food. You can substitute chicken for the pork ribs if preferred.
Time: 1½ hours (20 minutes active)
Makes: 6 first-course servings
Ingredients:
- 4-ounce bunch watercress
- 1 pound pork spareribs, trimmed of excess fat and cut crosswise through the bone into 2-inch pieces
- 2 quarts water
- 6 pitted dried red dates
- ½-inch piece fresh ginger, cut into thin coins
- 2 teaspoons salt
- 1 teaspoon sugar
Instructions:
- Trim the watercress, discarding the tough, woody ends. Wash thoroughly under cold running water and drain in a colander. Separate the leaves and stems, and cut the stems into 1-inch lengths (using the stems is optional).
- To parboil the ribs, bring a large saucepan of water to a rolling boil over high heat. Add the ribs and return to a rolling boil. Drain the ribs in a colander to get rid of fat and scum, and then return to the pot.
- Add the water, watercress stems, dates, and ginger. Bring to a boil over high heat, then reduce the heat to medium. Cover and simmer gently for 45 minutes to 1 hour, or until the ribs are tender. Skim off any scum or foam that rises to the surface.
- Add the watercress leaves and simmer until the leaves turn dark green, 2 to 3 minutes. Stir in the salt and sugar, and serve immediately.
