I love a good, heartwarming soup when the weather’s nippy outside or when we have the AC on full blast on a hot day. Likewise, hot soup is so soothing to the soul and a great way to fit necessary nutrients into your diet when you’re feeling a bit under the weather. For these reasons, I like to make Chinese Watercress Soup or Sai Yeung Choi Tong, simplified in my Instant Pot of course!
WHAT IS WATERCRESS?
Watercress is a leafy, green, aquatic vegetable (hence the name) that possesses a crunchy stem and slightly bitter and peppery taste, making it a unique addition to dishes. It belongs in the same family as broccoli, kale and cabbage and has been cultivated in Europe and Asia for many years, serving both medicinal and culinary purposes. They’re versatile and can be consumed raw in salads or cooked in stir-fries and soups (such as the one I’ll be sharing!).
Watercress is a superfood that should you should consider incorporating into your diet. Among the many health benefits they offer, watercress is rich in Vitamins A and C, beta-carotene, carotenoids, potassium, iron and magnesium. Eating them may also support heart and bone health, promote digestion and support liver function.
INGREDIENTS USED
There are different variations of watercress soup. Personally, I like to incorporate the following ingredients for optimal flavors:
Pork ribs: Adding ribs helps create the aromatic, bone broth flavor that elevates the taste of the soup. It also increases the protein content. Separately, the ribs can be dipped into soy sauce for enhanced flavors and enjoyed alongside the broth.
Daikon: Like watercress, this vegetable is high in water content and low in calories. Similarly, it possesses a slightly bitter taste that pairs well with the bone broth and watercress. It is an added plus that cooked daikon is a texture that can’t be found in other ingredients within the soup!
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Chinese Watercress Soup (Instant Pot / Pressure Cooker Recipe) Sai Yeung Choi Tong 西洋菜湯
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 1 tbsp neutral oil
- 1 large thumb ginger peeled and smashed
- 1 medium daikon about 12oz
- 2½ lbs pork ribs
- 6 cups water
- 2 tsp chicken bouillon powder
- 1 tsp sea salt or to taste
- 2 large bunches watercress washed
- 3-4 tbsp dried goji berries optional
- dash of white pepper powder
Instructions
- Place the ribs into a large pot, filled with enough cool water to cover the ribs. Bring the water to a boil over high heat, then immediately turn off the fire. Discard the gunky water, then rinse the ribs until clean. Drain and set aside.
- Peel and cut the daikon into large chunks. Set aside. (Note: don't cut the daikon too small as they will "melt" into the soup)
- Turn on the sauté function of the Instant Pot and wait until the "hot" indicator is on.
- Add neutral oil, swirling until pot is evenly coated with oil, then add the smashed ginger and stir until you can smell its aroma.
- Add the parboiled pork ribs and sear until slightly brown, followed by the daikon, water, chicken bouillon powder and sea salt. Stir briefly until ingredients are thoroughly incorporated.
- Close the lid to the Instant Pot and ensure that the steam valve is in sealing position, then cancel the sauté function and pressure cook on high for 40 minutes.
- After 40 minutes, allow the pressure to naturally release completely, or do a quick release 15-20 minutes upon completion.
- Turn on the sauté function once again. When the soup begins to bubble, add watercress, submerging them into the hot soup until they become fully wilted. Allow to boil for about 5 minutes, or until cooked to your liking. (Note: Do not overcook the watercress, as they will turn yellowish in color)
- Add white pepper powder and additional salt to taste and top with optional dried goji berries. Enjoy!
