Watercress Soup

A Cantonese restorative of watercress slow-simmered with pork and dried figs to draw out a slightly bitter sweetness.

Ingredients

• 400g large prawns
• 2 cups steamed buns
• 1 tbsp grated fresh ginger
• 2 tsp white pepper
• 1/4 cup neutral vegetable oil
• 1 cup bamboo shoots, sliced
• a handful of fresh scallion greens, chopped
• toasted sesame oil, to taste
• 400ml pork stock

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the minced garlic and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the chili oil and white pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and scallions, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 1 hr 30 mins.

6. 6

   Stir in the steamed buns and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the oyster sauce and adjust the seasoning to taste.

💡 Tips